Risotto World Summit

Milano Final Challenge: The Competitors

Eyck Zimmer

Eyck is currently the Chef de Cuisine of the Derby Restaurant and Bar, the Flagship Restaurant of the Prestigious Hong Kong Jockey Club in Hong Kong. Eyck has been a Chef for over25 years now and worked in some of the most prestigious 5 Star hotels in Europe. This included cooking at:

  • Erfurter Hof in Erfurt - Germany
  • Palasthotel in Berlin – Germany
  • Grand Hotel Regina in Switzerland
  • The Ritz, Claridge’s, The Dorchester, The Lanesborough, The Berkeley all in London
  • The Lowry Hotel in Manchester
  • And Choupana Hills and Spa on the island of Madeira – Portugal

Eyck was awarded the Meilleur Ouvrier de Grande Bretagne in 2000, Competed 2 times for the United Kingdom at the Bocuse D’ Or in Lyon, achieved 2nd place at the Prix Culinaire Pierre Taittinger in Paris World Finals and was also Chef of the Year in the United Kingdom in 2006 and Chef of the Year in Portugal in 2008. Eyck is a great lover of risotto , he also won the Risotto Chef of the Year in England way back in 1999. Eyck’s philosophy is “the path to great food is best travelled with an open mind”.

www.eyckzimmer.com

Cauliflower and Black Truffle Risotto, Foie Gras stuffed Morels & Parmesan Foam

Ingredients for 4 person

  • 40ml Olive Oil
  • 240g Vialone Nano or Carnaroli Rice
  • 60g Onions chopped finely
  • 1No Garlic cloves chopped finely
  • 200g Cauliflower (Yellow, green and purple)
  • 200ml White Wine
  • 0.7 lit Chicken Stock White
  • 24 Pieces Morels
  • 50g Foie Gras
  • 60g Parmesan
  • 80g Butter
  • 10ml Sherry Vinegar
  • 4 No Pea Shoots for garnish
  • Salt and Pepper

Procedure

  • In a pan with the olive oil, sweat of the chopped onions and garlic without colour and until soft and translucent.
  • Add the rice and toast for another 30 second.
  • Deglaze with the white wine and reduce completely.
  • Now add the boiling chicken stock little by little until the rice is “al dente”.
  • Take of the heat and monter (mantecatura) with butter, grated parmesan, the cauliflower puree and the cooked cauliflower pieces
  • Warm the stuffed morels, truffle cubes and arrange on top , garnish with parmesan crips and pea shoots.

Olivia Bonomi Todorov

Chef Olivia Bonomi Todorov is inspired to cook by her enthusiasm and love for great food. Her fondest childhood memories involve her family kitchen, where good, fresh ingredients were used to produce memorable dishes and aromas. And of course all the great people cooking there. Olivia was born in Milan, Italy and lived in the United States, Central Africa and South East Asia where she worked in a leadership role in both international nongovernmental organizations such as Doctors Without Borders and the private sector. While traveling she discovered new spices, exotic fruits and vegetables and when lucky sampled dishes she could not even pronounce. When she settled in New York she decided to pursue her oldest, and always present dream to become a professional chef. She graduated from The French Culinary Institute worked in some of the most prestigious kitchens in the city, starting at the top in the three star Micheline guide kitchen of Jean-Georges. Finally she joined Acquolina Catering as Chef and Food Consultant. There she personally cooks for the Bulgari and Ferragamo families, Priscilla Rattazzi Whittle among others and plan the cuisine for all major parties. As a volunteer at Wellness in the Schools from its inception, she believes that Public School students should have access to healthy and nutritious food. She’s a proud member or the Culinary Corps team and teaches Italian cuisine at Whole Foods.

Risotto rosa con salsa di zafferano - Pink Risotto with saffron sauce

Ingredients (4 to 6 portions)

  • 2 TBSs olive oil
  • 1 shallot, minced
  • 300 g Carnaroli or Arborio rice
  • 1/2 cup white wine
  • 800 ml vegetable broth
  • 300 ml heavy cream
  • 3 sachets saffron
  • salt and pepper, to taste
  • 100 ml beets puree
  • 100 g butter
  • 100 gr Parmigiano, grated
  • edible flowers, optional

Procedure

  • In a shallow sauce pot, soften the shallot in 2 tablespoons of oil over medium heat. Add the rice and stir to toast for about 2-3 minutes. The rice will become shiny and a little translucent.
  • Now deglaze with the wine. When the wine caresses rather than curling your nose, start adding the stock, in generous ladlefuls at the beginning and then in gradually smaller quantities as the cooking moves along.
  • Meanwhile, in a saucepan bring heavy cream to a boil, add saffron and reduce to 1/3. Season to taste and reserve.
  • Stir continuously while adding stock until the risotto is ready, generally 16 to 20 minutes from when the rice first touches heat.
  • When ready, remove from the heat and fold in beets pure, butter and Parmigiano. Let it rest for a couple of minutes - mantecare.
  • Ladle risotto on plates and garnish with saffron sauce and edible flowers.

Bruno Marino

 

Risotto al Nero di Seppia con Peperoncino e Menta

Ingredients (1 serving)

  • rice 80gr
  • olive oil 30gr
  • one big squid (seppia) 300-400gr net
  • garlic 10gr
  • squid ink 4 bags
  • peeled tomato sauce, 1 tin (1kg)
  • parsley 50gr
  • shallots 100 gr
  • dry White wineo 200gr
  • mini calamari -Patagonia- 500 gr
  • salt
  • black pepper, grains

Fabio Baldassarre

Unico Restaurant, Milano (LO)

Risotto con mortadella, fichi e Castelmagno

Andrea Gabin

La Mondina Restaurant, Marudo (LO)

Risotto con variazione di cavolfiori, coda di rospo e grue di cacao

Sergio Vineis

El Patio Restaurant, Pollone (BI)

Risotto carnaroli mantecato all'olio e.v.o. e timo, con acciughe, gelato di peperone e colatura

Athos Migliari

Locanda La Chiocciola, Portommagiore (FE)

Risotto carnaroli alle rane

Carmine Calò

Il Salviatino Restaurant, Firenze

Risotto al pomodoro: grana cheese, sorbetto al pomodoro e basilico

Paolo Trippini

Trippini Restaurant, Civitella del Lago (TR)

Risotto con salmì di piccione e crema di patate all’olio ottobrino