Taking home an all expenses three-day trip to Milan to cook with a Michelin starred Guida Gallo chef, as well as the winning recipe featuring on Gordon Ramsay’s Union Street Café menu for one week, candidates must send a recipe and photo of their risotto plus why they believe winning will enhance their catering career before 5th November, via www.youngrisottochef.com.
The top six entrants will face a cook-off on 22 January 2018, in front of chef judges Danilo Cortellini, former professional MasterChef finalist, Davide Degiovanni, head chef at Gordon Ramsay’s Union Street Café and Paul Gayler, author and former executive chef at The Lanesborough.
Also judging on the day will be food director at Woman & Home, Jane Curran, Bruce Langlands, head of food & hospitality at Selfridges and managing directot at Riso Gallo UK, Jason Morrison.
To give candidates a hand, judge and chef Danilo Cortellini has listed his top tips for making the best risotto below:
- Use a wooden spoon for stirring
- Use a hot stock
- Use a high quality risotto rice
- Don’t stir the rice constantly, shake the pan occasionally to loosen the grains
- Keep the heat under control and to a simmer
- True Italian risotto is served al dente
- Stir vigorously at the end combining the parmesan
For more information, visit www.youngrisottochef.com