Risotto with Cockerel Ragu by Chef David Dellai & Chef Alex Tintori

Start the base for the parmesan foam by placing the pieces of parmigiano in a high density plastic bag with 100ml of water. Seal and place in a water bath at 80C for 4 hours. (Alternatively, simmer in a small saucepan over very low heat, covered, for 1 hour.) Cool and place in the fridge for 24 hours.

Start making the stock by preheating the oven to 180C /160C fan. Rinse the cockerel carcasses under cold running water. Place the carcasses on a large roasting tray with the onions, carrots, celery and garlic. Roast for 1 hour or until the carcasses are golden. Put the carcasses and roasted veg into a large stock pot with the bay leaf and cover with cold water. Place over high heat and bring to the boil. When 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.

Preheat the oven to 190C / 175C fan. Next, roast the cockerel chicken. The cockerel will provide the meat for the risotto and the substance for the broth. Rub the cockerel with extra virgin 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 the roast cockerel aside and cover.

Make the chicken glaze by cutting the roasted cockerel head, feet and different parts into pieces. Place in a saucepan with the 2 litres of brown chicken stock in a large pot over high heat. Just as it comes to the boil, 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.

Make the chicken ragu by removing the meat from the roast cockerel and dicing 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 and keep warm.

Meanwhile prepare the parmesan foam by pouring the parmesan stock into a bowl and discarding the parmesan. Add the lecithin, mix well and set aside.

Heat the 1.6 litres of chicken stock over medium heat and keep it just simmering. Make the risotto by adding the rice to another medium-large heavy based pan and cook over medium heat for a few minutes to dry toast the rice. Deglaze with the wine and a ladle of hot stock. Continue adding the stock, a ladle at a time and stirring for the next 16-18 minutes until the rice is al dente. Pour in the whisky, stir, wait 15 seconds then remove the pan from the heat and mount the risotto with the butter and parmesan. Cover and allow to sit.

Quickly foam up the parmesan stock with a stick blender.

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