WHAT CAN YOU BRING TO THE PASS?
Are you passionate about ingredients?
Do you have the skills to transform them into a sublime plate of food?
Do you have a unique take on a classic dish?
We think it is important to support and reward the next generation.
We’re looking for the UK’s young rising culinary talent. We are Riso Gallo, Europe’s premier grain specialists. We have been supplying chefs around the world with the finest Italian grains for over six generations. During that time we have seen amazing, culinary genius transform the humble grain into a vibrant and exciting risotto dish.
We’re looking for someone who can inject their personality, passion and creativity into their food and come up with a winning risotto dish that will knock the socks off our judges…
Risotto is a classic Italian dish, often using simple ingredients. It is not a difficult dish to cook, however, there are some simple, but key steps to follow to make it right.
The aim of the Young Risotto Chef of the Year competition is to find young chefs who can show us how they can produce a great dish using carefully chosen ingredients and demonstrate how their love of good food and passion for cooking are reflected in the final dish.
The final 5 young chefs will be invited to a cook-off at the training kitchens of the City of Westminster College in Central London. We will be interested to see how you work in the kitchen, how you plan your time and of course how your risotto tastes.
To help inspire you, Danilo Cortellini, executive chef at the Italian Embassy and one of our judges has prepared a video (below) for you to demonstrate the steps it takes to make a great risotto…
DO YOU HAVE WHAT IT TAKES?
We understand that our young chefs will be at different stages in the culinary career – some still at Catering College, others already working as Sous chefs or similar in a professional and commercial environment. Some of you will have already cooked risotto and some may have never even tasted it.
If you think you have what it takes, and are aged between 18 and 25, send us details of your risotto creation along with a photo of the finished dish by 4th December 2017.
We will be inviting 5 finalists to cook their chosen dish in front of our judges on 22nd January 2018 where the winner will be named the Riso Gallo Young Risotto Chef of the Year.
The winning chef will receive an all-expenses paid trip to Milan, where they will be invited for a 3-day ‘stage’ in a 2 Michelin-starred restaurant Il Luogo di Aimo e Nadia, working under Fabio Pisani and Alessandro Negrini master chefs in fine Italian cuisine.
Your winning recipe will also feature in Gordon Ramsay’s Union Street Cafe in London, for one week.
The runner up will win a three day cooking experience with Danilo Cortellini at The Italian Embassy in London, for the planning and execution of a gala dinner (accommodation will be arranged by Riso Gallo).
HOW TO ENTER
TO ENTER JUST FILL IN THE FORM
|Do list ingredients in your menu title if you can.|
|Keep the titles simple – don’t overcomplicate.|
|Please write a maximum of 150 words on why you have chosen your dish and why you would like to win this competition.|
|Tell us your story! Are you focusing on local ingredients or Italian ingredients, is there a personal connection with Italy – family connection with Italy, childhood holidays, recipe from grandmother etc.|
|Ideally write out the recipe in your own words (Please don’t cut and paste recipes from the internet).|
|You can provide a video of the dish but this is not essential and won’t affect the judging decision.|
|Please provide the right quantity of ingredients for 2 people – don’t cook more than you need to save wastage.|
|Check your spelling!|
|The deadline for entry is 4th December 2017|
You can read the competition Terms & Conditions in full by clicking the link below…
Back in 1856 Giovanni Battista established Riso Gallo SpA in Genoa, and now in 2017 we are in the 6th generation of the family owned business, now based in Robbio, Lombardy in Northern Italy.
Over the last 160 years, Riso Gallo has built a reputation throughout the world as the premium producer of Italian and speciality rice products and the superior quality is enjoyed by everyone from Michelin Starred chefs to home cooks, selling over 50 million packets around the world.
Risotto is a classic Italian dish and a recognised symbol of Italian ‘haute cuisine’ in restaurants throughout the world. Riso Gallo is proud to be an Ambassador for risotto culture all over the world and uses its position both as a market leader and a major player in the international rice industry to do just that. The combination of artisan passion and cutting-edge technology, alongside continuous investment in research and development give the company a distinct edge. The Riso Gallo range includes traditional risotto rices, speciality grains, gluten-free pasta and ready meals.
THE ULTIMATE RISOTTO RICE
GRAN RISERVA 1 YEAR AGED
The ultimate in gourmet rice is created from selected grains grown in the Po Valley – home of the very best Italian rice. “Gran Riserva” is matured for one year which brings out the subtle flavours of the delicate grains, and represents absolute perfection for the discerning cook.
Find out more at Risogallo.co.uk