Risotto World Summit


Megan Coombes wins the New York Challenge

The New York Challenge took place at the School of Italian Studies of the International Culinary Center, it was part of the IDIC 2013 events organized by ItChefs-GVCI, Rosario Scarpato (IDIC´s Director), a jury of notables formed by Chef Odette Fada, Francesca D´Orazio (itchefs-GVCI events advisor) and Chef Giorgio Nava. The winner was Megan Coombes with a wonderful Duck confir with Pomegranate Risotto.

The list of contestants and their dishes:

  • Pasquale Abbatiello: Risotto a la Milanese Sliders
  • Vincent Gentile: Vegetarian Risotto with Braised Endive and Egg
  • Andres Figueroa: Roasted Corn and Poblano Risotto
  • Ashton Keefe: Beet with Fourme d'Ambert Risotto
  • Megan Coombes: Duck Confit with Pomegranate Risotto
  • Caroline Key: Tomato Risotto
  • Karen Doman: Seafood Risotto
  • Giles Guzick: Shitake Risotto
  • Marite Acosta: Wild Mushroom Risotto

Photo gallery


Risotto World Summit 2013 New York Challenge

Egidio Latorraca´s Martini Risotto

JANUARY 17, 3:30 PM

At The International Culinary Center

click here for directions

Last year, by this same time, the first New York Challenge of the Risotto World Summit took place in this very same place. Today, a year after, some of the best Italian and non Italian Chefs have competed in Hong Kong, New York, Moscow and Milano (the Finale) and this competition has grown and continues to do so. This time, within the context of the International Day of Italian Cuisines 2013 with the attendance of important Master Risotto Makers the Risotto World Summit will hold a contest open to professional chefs and food lovers. The participants will be judged by a jury of notables coming from Italy and USA.

Rules of the Contest

  1. The risotto has to be prepared in situ by the participants.
  2. Participants will have 1 hour for the preparation of the risotto. The Risotto World Summit´s organization will provide the contestants a basic vegetable broth. However, contestants may bring their own pre-prepared broth.
  3. Facilities and utensils will be given by International Culinary Center.
  4. Basic ingredients such as carnaroli rice, butter, olive oil, onions, etc., will be provided by the Risotto World Summit´s organization. Any other special ingredients for decoration or condiments must be brought by the contestants.
  5. The risotto must follow the traditional Italian technique which implies respecting the following procedures: A) “toasting” the rice, B) sautee the onion, C) little by little adding broth and, D) (only in case the recipe requires it) giving the a creamy texture with the mantecatura of butter and cheese.


The participants will be judged by a jury of notables.


The winner of the New York Contest will be invited to the Risotto Contest Finale, that will be held in Milano in the second semester of 2013 (airfare and accommodation will be provided by the organization).


The International Culinary Center Map