URBAN LIFE 'N STYLE DEC/JAN 2016 | HOT LIKE THAT | Page 134
CARABINERO RISOTTO
Singerpore
Offering an elegant &
intimate gastronomic
dining experience, Iggy’s
42-seat restaurant offers a
highly seasonal menu that
reflects the dynamism of
the international culinary
scene by way of the
Singaporean palate.
Located at Level 3 of The
Hilton
Singapore,
the
restaurant welcomes
newly-appointed Head Chef
ingredients:
Aitor Jeronimo Orive, who
focuses on using the
freshest seasonal produce
from Japan and around the
world.
Restaurateur and
sommelier Ignatius Chan
seeks to continuously push
culinary boundaries to
provide delicious food and
wines through his
namesake restaurant,
Iggy’s.
AITOR JERONIMO
ORIVE
Chef Aitor Jeronimo Orive, 34, brings
his mastery of modern culinary
technique and expertise in combining
unconventional flavour pairings to
Iggy’s as its Head Chef.
800ml
400g
100g
0.2g
10g
4
50g
50g
50g
Shellfish Stock
Bomba Rice
Butter
Saffron (pinch)
Concentrated tomato paste
Medium size Carabineros
Carrot
Daikon
Fresh squid
For the fish stock:
10g
1
1
1
1Kg
Olive oil
Leek
Carrot
Onion
Shellfish
& fish
bones
SERVES 4
METHOD:
For The Fish Stock:
• Dice vegetables, sweat with olive oil until
transparent
• Roast fish bones and shellfish shells in a
tray in the oven; add to the vegetables in a
pot. Cover with water; simmer for 45 mins to
an hour
For The Carabinero Butter:
• Melt butter; add carabinero heads and
shells, simmer for 1 hour, strain. Chill and
reserve butter for later.
TO READ THE FULL
RECIPE CLICK HERE
Emphasising the quality and
freshness of each ingredient by letting
it speak for itself, Aitor navigates
Iggy’s highly seasonal menu with
great panache and creativity.
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