Sundried tomato stuffed Arancini
Risotto rice: 100gms
Parmesan cheese (grated): 10gms
Cheddar cheese (grated): 10gms
Mozzarella cheese (dice): 20gms
Onion (chopped): 2gms
White wine: 50ml
Sundried tomato (chopped): 5gms
Chilli mayonnaise: 5ml
Japanese panko crumb: 10gms
Olive oil: 5ml
Basil (julienne): 1 leaf
Refined oil: 400ml
Heat olive oil, add onion and sauté for a minute. Add risotto rice, sauté for 3 minutes in a slow flame.
Add white wine in to the rice and cook it for a while.
Add stock water, cook the rice for 15 mins.
Add the parmesan cheese and cheddar cheese; cook for a while till the rice is binding texture. Keep it aside to cool.
Make the rice mixture into 8 small dumplings. Stuff the chopped sundried tomatoes and dices mozzarella in the rice and make it as small fine balls, keep it aside.
Make batter of flour and water. Dip the rice dumplings in the batter and roll it in the crumbs.
Deep-fry dumplings to golden brown colour. Garnish with chilli mayonnaise basil, sundried tomato and serve
The recipe is by Executive Chef Deepak Dandge of The Raintree, St Mary’s Road
Truffle scented mushroom risotto
Arborio rice: 200 gms
Chopped Onion: 1 No
Mushroom: 50 gms
Truffle oil: few drops
Olive oil: 10 ml
Parmesan Cheese: 50 gms
Salt: to taste
Cracked black pepper: A pinch
Butter: 25 gms
Parmesan cheese: 100 gms
Porcini mushroom: 10 gms
Heat the pan, sauté onion in olive oil and butter.
Add diced mushroom and Arborio rice.
Add mushroom stock and porcini water; cook with seasoning till al dente.
Remove the pan from fire and finish with parmesan cheese and butter.
Garnish with sauté mushroom and parmesan shaving.
Add few drops of truffle oil and serve hot
The recipe is by Deva Kumar, Executive Chef of Crowne Plaza Chennai Adyar Park
Chocolate and walnut pudding
Butter: 600 gms
Sugar: 820 gms
Egg: 12 Nos
Dark chocolate: 400 gms
Flour: 560 gms
Cocoa powder: 160 gms
Coffee powder: 10 gms
Walnut: 100 gms
Beat butter and sugar until fluffy.
Add egg one by one and mix it properly.
Melt the dark chocolate and add to above mixture along with liquid coffee.
Mix all dry ingredients together.
Mix dry ingredients in the creamy mixture.
Place the mixture in coupe bowl or any other deep bowl and put chopped walnut on top.
Bake in oven at 1800C for 35 to 40 minutes.
Texture of middle part of pudding should be semi liquid
The recipe is by Chef Anil, Hyatt Regency Chennai