From 1987 to 1990, Enrico Derflingher had one of the biggest responsibilities at Kensington Palace. The then 27-year-old chef worked as a personal chef to the British royal family and in that time he managed to create a dish that went on to become the family's favorite.
More than 15 years later, Chef Derflingher sat down with Country Living to chat about his other high profile jobs including cooking for president George Bush in the 1990s and the food preferences of the royal family.
In his interview, the michelin-star chef revealed that some of his favorite memories was working for the Queen and the experience has influenced some of his later creations and aided in his success as a consultant chef in CastaDiva Resort and Spa.
So what about the royal family's favorite dish? It's the Queen Victoria Risotto!
Click on the next page to get the Queen-approved recipe.
The royal's favorite Italian-inspired dish features Sicilian red shrimps, parmesan, herbs and Italian sparkling wine and was first served during a royal dinner with Ronald Reagan and Mikhail Gorbachev at the end of the Cold War.
"In many ways, my experience has inspired the dishes I have added to the menu at CastaDiva, the most notable being the Queen Victoria Risotto, a favourite of the royal household, which guests at the resort can sample at L'Orangerie Restaurant," explained Derflingher.
"I then put my twist on it and served it at important state events at Buckingham Palace and the White House," the chef added.
Luckily Enrico isn't shy about sharing his signature recipe with the rest of the world. Check it out:
Ingredients (Serves 5):
- 350 g of Carnaroli rice
- 10 to 12 red Sicilian shrimps
- 35 g of butter
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 1/2 cups Dry Vermouth
- Fresh thyme and wild fennel
- 1 cup fish stock
- 35 g of Grana Padano Cheese
1. In a large sauce pan heat butter and olive oil then add chopped onion and saute until translucent.
2. Add the rice and turn up heat until it begins to appear lightly toasted.
3. Add the 1 cup of Vermouth and continue to stir.
4. Once wine is infused into the rice, add the fish stock slowly then let the rice cook for about 15 minutes.
5. Add the shrimp and cook for another 5 to 7 minutes.
6. Finally, add the remaining Vermouth, thyme and wild fennel. Let the pan sit for 2 minutes.
7. Plate the risotto then sprinkle with cheese and serve.