On August 24th 2014 Torvehallerne in Copenhagen hosted the "VM i Risotto", a world championship of risotto for it's second consecutive year. This year featured 8 selected participants - including me! Each of us had 30 minutes to prepare and present our individual risotto creations to a panel of judges, in front of an enthusiastic crowd of onlookers.
This years participants and their risotto creations were:
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Photos from VM i Risotto |
Alessandro Jacoponi - risotto al nero di seppia con scampi e pisello
Lasse Angus - risotto with beetroot and a crumble of pork cheeks
Jesper Emil Gøtz - vegetable risotto with foie gras
Mikkel Schandorff - butternut squash risotto with roasted scallops
Matteo Ugolotti - quail risotto
Anders Halskov Jensen - risotto inspired by Japan with raw tuna
Nicholas Hansen - risotto a'la marinieres with mussels and clams.
adventurefood - strawberry and champagne risotto with jamón and manchego
![Strawberry and Champagne Risotto with Jamón and Manchego vm i risotto world championship copenhagen torvehallerne recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5cP6Uj7hFlfIKm-toIa3IB_3Blh_iGG_E4Y2oAuypgkwsJvmHPzjdgrzozH_GxlD_Gk-MuEcUDHF6OAxYDab3Edcmu7m6tXfbiVt2ogzjBgrufkbRVo9Cn674L8-p7RluibADl84QL8/s400/action-1.jpg)
I topped the finished risotto with thin slices of jamón , shaved Manchego cheese, deep fried basil leaves, and a syrup I had made of strawberries and reduced champagne. The risotto was ready to present to the judges.
![Matteo Ugolotti - Risotto World Championship vm i risotto world championship copenhagen torvehallerne københavn](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5OaF5Z7m0KXjXYKA_EoYqk5uW7yOvOAYQUUD8gQYpKi8QFlvmOjyuZIGH3SDPW4ItkkPzMIkfrBhyNUC-htI2W44mewA5LCfS2GgweU9c-pa2CcP_hz5bAy7iRVfLzLTb43VfUSFsr0/s400/matteo-ugolotti-1.jpg)
Thanks to Mia Hargreave for her help photographing the event
Strawberry and Champagne Risotto with Jamon and Manchego
I'm not going to give a detailed description of how to make risotto. Every chef has their own style and you should use the method you are most comfortable with. this is more of a list of ingredients I used in mine.
Cook your risotto as you normally would using the following:
-chopped shallots
-rich stock from the bone of a jamón ibérico or a proscuitto crudo
-a touch of salt
when the risotto is 3/4 done add the following:
-Champagne
-oven-dried strawberries (here's a simple recipe)
-butter
-lots of fresh cracked pepper
Once the risotto is creamy and ready garnish with:
-thin sliced jamón ibérico or a proscuitto crudo
-Grated manchego cheese
-fried basil leaves
-a drizzle of syrup made by boiling strawberries in champagne with a spoon of sugar and straining
This dish is all about balancing salty and sweet. experiment until you find the right amounts for you.