LEMON RICE WITH PRAWNS AND ROCKET SALAD

INGREDIENTS

• 300 g Riso Gallo Carnaroli (if not available, any brand will do as long as is Italian);
• 1 dl olive oil;
• 70 g of finely chopped onion and shallot;
• 1 tablespoon butter, a few leaves of parsley;
• 2 lemons chopped;
• 3 plum tomatoes;
• 1 kg fresh small shrimp;
• 1 liter fish stock made from boiling prawn's heads;
• 2 bunches rocket salad;
• 2-3 tablespoons white wine;
• 1 tablespoon brandy;
• 2 tablespoons tomato sauce;
• garlic

PREPARATION

Saute the chopped onions and shallots with a drop of olive oil in a saucepan. Add rice toasting it, stirring constantly. Add the wine and let evaporate. Pour the fish stock and add a pinch of salt.

Continue adding the broth, stirring constantly over high heat. Add the tomato sauce.

During the last 3-4 minutes of cooking, add grated lemon peel and, separately, fry the shrimp with olive oil, garlic and brandy. Add the prawns to the risotto, stir for a few seconds and remove from heat.

Add the butter to the risotto, the remaining olive oil, a little 'lemon juice, parsley, rocket salad, a few strips of peeled tomatoes, salt, fresh pepper and continue stirring until the rice is well creamed.

Place each slice on a hot dish and garnish with some other way out, rocket leaves and a drop of olive oil.

Serve the risotto hot .

STRAWBERRIES RICE WITH BALSAMIC VINEGAR

INGREDIENTS

• 280 g Gallo brand risotto (if not available, any rice brand will do as long as is Italian);
• 80 g ripe strawberries;
• 1 teaspoon minced shallot;
• 15 g grated Parmesan cheese;
• 1 tablespoon balsamic vinegar for cooking;
• 1.5 liters vegetable stock;
• olive oil, butter, traditional balsamic vinegar of Modena. 

PREPARATION

In a heavy bottomed saucepan, place the chopped shallot, a small olive oil, and fry in butter without coloring. Add the rice and roasted at the fire enough support for a few minutes after that faded with the balsamic vinegar. Continue cooking, stirring, adding the vegetable stock. Just before cooking is complete add the strawberries into chunks, once the rice is "al dente" remove from heat and wait a few minutes add the remaining olive oil, butter and Parmesan. Complete creaming wave and pour into warm soup bowls and garnish the risotto with fresh strawberry slices, flakes of parmesan and a few drops of balsamic vinegar from Modena.

FABULOUS FEASTS IN BANGKOK

 

Each year epicures from around the world gather at Four Season Hotel in Bangkok to enjoy their shared pleasure and passion for good food, good wine and good company

 

 

 

 

The 12th Annual World Gourmet Food Festival saw eight chefs from seven different countries gather at Four Seasons Bangkok to show their expertise in creating food of signal quality. The event took place from September 5-11 2011 with, among other things, each chef hosting two evenings in one of the hotel’s restaurants. For every dinner ticket sold, the always charitable Four Seasons donated 500 baht to HRH Princess Soamsawali’s ‘Save A Child’s Life from AIDS’ charity project.

 

So what did the chefs bring to the table? Read on as we drag each of the eight chefs away from the kitchen to tell us about their personal contributions. First up for a grilling – well, a chat anyway – is Adriano, one of two chefs who was flown in from London.


Amaranto Restaurant, Four Seasons Hotel - London Park Lane

“London is the capital of food and very competitive – with more Michelin-star restaurants in one square mile than in the whole of Italy” Adriano says. “My food style,” he continues, “is traditional with a modern twist. The menu I’ve created for this event is representative of the whole of Italy; it starts with a dish from Puglia, burrata on tomatoes done four ways. The next dish is a risotto cooked the way we make it in my region. I’m using seafood as it’s abundant in Thailand and will add a touch of lemon and parsley to give a southern Italian twist. I am passionate about gnocchi and for this event I am creating a dish from the Veneto region. I like cooking it with any vegetable, but here I am cooking it with auberg and balsamic vinegar. For my main course I’ve chosen a veal fillet stuffed with prawns and asparagus, wrapped in a cheek bacon with Bintje potato – which isn’t typically Italian. Finally, for my dessert, I am creating three bitesized sensations: hazelnut focaccia from the north of Italy, aubergine stuffed with spicy chocolate mousse, and Bigne di San Guiseppe, sugar doughnuts made with cherries and cream, a dish from Rome traditionally eaten on Italy’s Father’s Day.”



Source: Prestige – September 2011
the rest of the interview with other chefs can be seen on the main article here