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Dining #TnlTasteOfTheWorld With Chef Ivan Musoni – Learn How To Make Italy's Classic Risotto
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#TnlTasteOfTheWorld With Chef Ivan Musoni – Learn How To Make Italy's Classic Risotto

For this episode of #TnlTasteOfTheWorld, Chef Ivan Musoni from Grand Hyatt Doha relies on his Italian heritage and teaches us how to make a classic risotto. 

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By: Bayar Jain Published: Jul 08, 2020 09:19 AM IST

#TnlTasteOfTheWorld With Chef Ivan Musoni  – Learn How To Make Italy's Classic Risotto
Photo Courtesy: Chef Ivan Musoni/ Facebook/ Shutterstock

When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TnlTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Ivan Musoni

Grand Hyatt Doha’s executive chef Ivan Musoni is all about bringing global flavours to the table, and effortlessly so! The various dining options available in the hotel’s premises are proof of Chef Musoni’s incredible culinary repertoire. While Isaan serves authentic Thai cuisine, Majlis is a contemporary Middle-Eastern style restaurant. At Rocca, you can dig into flavours from his homeland — Italy.

Taking a page out of this Italian menu and falling back upon his heritage, for this episode of #TnlTasteOfTheWorld, Chef Musoni teaches how to make a classic risotto.

Ingredients

  • 100 grams rice
  • 150 grams asparagus
  • 40 grams quinoa
  • 500 grams vegetable broth
  • 50 grams butter
  • 50 grams of parmesan cheese
  • 2 grams saffron
  • Black pepper to taste

Recipe

  • In a pot, add rice and quinoa. Mix well.
  • Add hot vegetable stock to this, and mix well.
  • Let it boil for five minutes.
  • Add chopped asparagus (without the asparagus heads) and let boil until rice is cooked.
  • Next, add the chopped asparagus head and mix.
  • Take the pot off the stove, and mix the butter and grated parmesan cheese into the risotto till it becomes creamy.
  • Garnish with saffron and freshly crushed black pepper.

Related: #TnlTasteOfTheWorld With Chef Anurudh Khanna – Learn The Recipe Of An Asian-influenced Lebanese Tabbouleh

Written By

Bayar Jain

Bayar Jain

Senior Content Manager

Equipped with a degree in Sociology (Honours) from the University of Delhi and a postgraduate diploma in English Journalism and Mass Communication from Xavier Institute of Communications, Mumbai, Bayar enjoys sharing stories of people, places, and different cultures. When not typing her travel tales, you can catch the hobbyist photographer capturing ..Read More

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