Risotto with Cockerel Ragu by David Dellai & Alex Tintori

Step 1: Prepare Parmesan Foam Base

• Place Parmigiano pieces in a high-density plastic bag with 100ml of water.
• Seal the bag and place it in a water bath at 80°C for 4 hours (Alternatively, simmer in a small covered saucepan over very low heat for 1 hour).
• Cool and refrigerate for 24 hours.

Step 2: Make Chicken Stock

• Preheat the oven to 180°C/160°C fan.
• Rinse the cockerel carcasses under cold running water.
• Roast carcasses on a large tray with onions, carrots, celery, and garlic for 1 hour or until carcasses are golden.
• Transfer the carcasses and roasted veg into a large stock pot with bay leaf, cover with cold water, and bring to a boil.
• Once boiling, reduce heat and simmer uncovered for 6 hours, skimming occasionally to remove floating scum.
• Strain and reserve the liquid. Discard the solids. You should have around 2 litres.

Step 3: Roast Cockerel Chicken

• Preheat the oven to 190°C/175°C fan.
• Rub the cockerel with olive oil, and season with salt and pepper.
• Place the thyme and orange segments inside the cockerel.
• Place on a large roasting tray and roast for 40 minutes. 
• Set aside and cover.

Step 4: Make Chicken Glaze

• Cut roasted cockerel head, feet, and different parts into pieces.
• Place in a large saucepan with 2 litres of brown chicken stock.
• Bring to a boil, then reduce heat to low-medium and simmer for several hours or until it has reduced to around a cup of a luscious, golden, sticky glaze.

Step 5: Prepare Chicken Ragu

• Remove the meat from the roast cockerel and dice it into 1cm pieces.
• In a heavy-based pan, heat a few tablespoons of extra virgin olive oil over medium-high heat and cook the carrot for five minutes, stirring regularly.
• Add the onion and cook for a further five minutes, stirring regularly, or until translucent.
• Add the celery and cook for a further few minutes. 
• Add the chicken and cook for a few minutes. 
• Add most of the sticky chicken glaze, reserving some for plating up. 
• Stir, remove from heat and set aside. Keep it warm.

Step 6: Parmesan Foam

• Pour parmesan stock into a bowl and discard the parmesan.
• Add the lecithin, mix well, and set aside.

Step 7: Make Risotto

• In one pan, heat the 1.6 litres of chicken stock over medium heat and keep it simmering.
• Add rice to another medium-large heavy-based pan. Dry toast the rice over a medium heat. 
• Deglaze with wine and a ladle of hot stock.
• Continue adding the stock, ladle by ladle, stirring for 16-18 minutes until the rice is al dente.
• Pour in whisky, stir, wait 15 seconds then remove from the heat. Mount risotto with butter and parmesan. Cover and let it sit.

Step 8: Foam Parmesan Stock

• Use a stick blender to foam up the parmesan stock quickly.

Step 9: Serve

• Stir the risotto, and check the seasoning.
• Serve in 6 warmed bowls with chicken ragu, a little glaze, and a generous dollop of parmesan foam.
• Finish with seasonal flowers and leaves for garnish.

Enjoy your exquisite Risotto with Cockerel Ragu!