{"id":2617,"date":"2023-08-08T18:45:06","date_gmt":"2023-08-08T07:45:06","guid":{"rendered":"https:\/\/aurumpoultryco.au\/?post_type=recipes&p=2617"},"modified":"2025-06-11T18:11:10","modified_gmt":"2025-06-11T07:11:10","slug":"risotto-with-cockerel-ragu-by-chef-david-dellai-chef-alex-tintori","status":"publish","type":"recipes","link":"https:\/\/aurumpoultryco.au\/zh-hant\/recipes\/risotto-with-cockerel-ragu-by-chef-david-dellai-chef-alex-tintori\/","title":{"rendered":"Risotto with Cockerel Ragu by David Dellai & Alex Tintori"},"content":{"rendered":"

 <\/p>\n

<\/div>
\n
\"Risotto<\/div>\n<\/div>\n

Risotto with Cockerel Ragu by David Dellai & Alex Tintori<\/h2>\n
<\/div>\nDavid Dellai & Alex Tintori<\/span>\n
<\/div>\n
Sometimes you want the full flavour and beautiful texture of cockerel meat. Sometimes you just need the strong, full-flavoured, delicious goodness of a cockerel bone to give your stock some oomph.<\/span><\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
<\/div>\n
<\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n
Prep Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>8 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>8 hours<\/span><\/span> hrs<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>Italian<\/span><\/div><\/div>\n <\/div>\n
\n
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Servings <\/span>6<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>

Foam<\/h4>
  • 100<\/span> g<\/span> Parmigiano Reggiano<\/span> chopped into 1cm piece<\/span><\/li>
  • 1<\/span> g<\/span> soy lecithin<\/span><\/li><\/ul><\/div>

    Brown Chicken Stock<\/h4>
    • 2<\/span> kg<\/span> Cockerel carcass<\/span><\/li>
    • 1<\/span> onion<\/span> chopped<\/span><\/li>
    • 1<\/span> carrot<\/span> chopped<\/span><\/li>
    • 2<\/span> celery stalks<\/span> cut into pieces<\/span><\/li>
    • 2<\/span> garlic cloves<\/span><\/li>
    • 1<\/span> bay leaf<\/span><\/li>
    • 1<\/span> Aurum Poultry Co. Cockerel<\/span><\/li><\/ul><\/div>

      Roast Cockerel Chicken<\/h4>
      • 1<\/span> Aurum Poultry Co. Cockerel<\/span><\/li>
      • 4<\/span> sprigs thyme<\/span><\/li>
      • 1<\/span> orange<\/span><\/li>
      • extra virgin olive oil<\/span><\/li>
      • salt and pepper<\/span><\/li><\/ul><\/div>

        Ragu<\/h4>
        • 1<\/span> carrot<\/span> chopped<\/span><\/li>
        • 1<\/span> onion<\/span> chopped<\/span><\/li>
        • 2<\/span> celery stalks<\/span> chopped<\/span><\/li><\/ul><\/div>

          Risotto<\/h4>
          • 480<\/span> g<\/span> carnaroli rice<\/span><\/li>
          • 1.6<\/span> l<\/span> chicken stock<\/span><\/li>
          • 60<\/span> ml<\/span> white wine<\/span><\/li>
          • 90<\/span> ml<\/span> Laphroigh or other peaty whiskies<\/span><\/li>
          • 25<\/span> g<\/span> salted butter<\/span><\/li>
          • 25<\/span> g<\/span> parmesan<\/span> grated<\/span><\/li><\/ul><\/div><\/div>\n

            Instructions
            <\/div>