1. Chef Matthias Beer brings the best of
several worlds to his profession. After
training in his native Germany, Matthias
gained international experience in
leading restaurants, resorts and hotels
across Australia and is now Executive
Chef at Pacific Resort Aitutaki. A member
of the Small Luxury Hotels of the World
collection, the 5-star, luxury boutique resort
is renowned for its high standards of service
and has won numerous awards.
This recipe from the resort's Rapae
Bay Restaurant is one of the brilliant
components of the dish of Seared
Yellow-fin Tuna with black Quinoa, Citrus
Compote, Beetroot Jelly and organic
Watercress shown on this page. Its subtle
flavours of avocado and chilli bring a
flavour of the South Pacific to a winter dish.
Recipe
Ingredients (serves 4)
200g Arborio rice
4 cups stock (vegetable or chicken)
2 x 20g butter
40g onion, finely diced
10g garlic, finely diced
50ml white wine
Juice of 1 lemon
1 chilli, finely diced
35g grated Parmesan cheese
1 avocado, diced
10g rocket leaves
Salt and pepper
Method
Melt 20g butter in a saucepan on a
low heat. Add the onion and garlic
and cook for two minutes.
Add the Arborio rice and white wine.
Make the risotto in the usual way,
adding 1/3 of a cup of stock at a
time and waiting until the rice absorbs
it before adding more stock. Stir
frequently. Continue adding stock until
it is all absorbed and the rice has a
creamy yet firm texture to the bite.
Remove from the heat and add the
lemon juice, diced avocado and chilli.
Stir gently to combine.
Add the rocket leaves, grated
Parmesan and another 20g of butter.
Stir gently to combine. Serve.
From the Pacific
Resort Aitutaki in the
Cook Islands comes
an inspiring dish that
brings tropical warmth
to a winter classic.
Spicy Avocado Risotto
37 on location harveyworld.co.nz