Risotto of Princess, tribute to Royal Baby Girl Charlotte Elizabeth Diana of England

by Monday, May 4, 2015

Carnaroli rice, baby carrots, Zucchini, peas, Caprino della Valsassina and Marjoram. These are the ingredients chosen by Enrico Derflingher, President of Euro-Toques International – the only chef Association recognised by the EU – to celebrate the arrival of the latest House Windsor. The chef was struggling with the preparation of the menu for the inauguration of Villa Lario, the new location on Lake Como that is preparing to host members of the Royal families and heads of State during the six-month Expo 2015, When it was reached by the news of the birth of Royal Baby Girl.

"It was a sign of destiny-says the Chef Derflingher – that the second child of William and Kate came into the world on the day chosen for the inauguration of our headquarters for Expo 2015. It was, then, almost natural for me to devote to Princess risotto which I was preparing, as a form of tribute to a family which are linked for many years and, especially, for the relationship that binds me to Prince William, I've seen grow when I was on duty at Buckingham Palace and who has always appreciated my cooking ".

Thirty years have passed since the birth of the famous risotto "Queen Victoria", one of the dishes that made him world famous Enrico Derflingher, designed on the occasion of the historic meeting between Ronald Reagan and Mikhail Gorbachev at the end of the cold war and then replicated in many prestigious occasions, from Buckingham Palace to the White House and around the world. AND, almost wanting to renew its ties with the British Royal family, the President of Euro-Toques International aims to delight the palate of royalty and heads of State are expected in the coming months to Mandello del Lario which, so, will appreciate this and other dishes made with local raw materials. "We are in contact with personalities such as Michelle Obama and Prince Charles of England and with international stars the likes of Bono Vox, Shakira and George Clooney – reveals the chef (in the picture below) – , and, ahead of their arrival at Villa Lario, We would like to offer a synthesis of our gastronomic excellence and maximum hospitality thanks to high standards of privacy and security that this magnificent location can ensure. I'd like to, Finally, get them involved in activities in the kitchen with our star chefs from all over Europe to show that it is possible to reduce waste and optimize ingredients and energy resources, in line with the values and mission of Expo 2015 ".

Enrico Derflingher 2

Meanwhile, the "Risotto of Princess", who will take the name of the daughter of the Dukes of Cambridge, William and Kate, He made his debut at the table Saturday night, on the occasion of the inauguration dinner of Villa Lario Euro-Toques, appreciated by over 120 guests present, including Gualtiero Marchesi, Honorary President of Euro-Toques International and founder of the historical association.

Risotto of Princess

Chef Enrico Derflingher

(President of Euro-Toques International)

 

Ingredients for 4 people:

 

– Carnaroli rice field of Oste, 300gr.

– Baby carrots 50gr.

– Zucchini 50gr.

– Peas 50gr.

– broadbeans 50gr.

– celery 20 gr.

– Caprino della Valsassina in cubes 100gr.

– Parmesan 50gr.

– 40 GR butter.

– Marjoram (a handful)

– 1 l vegetable broth made with scraps (leather and skins) vegetables that we used

– Salt q. b.

– White wine (Verdicchio dei castelli di Jesi DOC terre di San Paolo 2013 Piersanti)

 

 

Preparation:

 

1) Wash vegetables, cut them into cubes and cook them together in a little butter.

 

2) Add the rice, Deglaze with white wine (Verdicchio Castelli di Jesi) Add salt and, stirring, Add the broth a little’ at a time until the rice is cooked al dente.

 

3) At this point remove from heat and add the Caprino della Valsassina, a handful of Marjoram, Parmigiano Reggiano, a bit of butter and you are mixing.

 

4) Let it sit a few minutes off heat before serving and garnish with violets or primroses and a bit of Marjoram.

 

 

 

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