While we all love the dining scene Hong Kong has to offer, sometimes there is nothing better than trying on the chef’s hat yourself at home. For those who are looking to channel their inner culinary excellence, we’ve asked our line-up of talented Chefs to share some of their favourite at-home recipes. Up first is Osteria Marzia’s Head Chef, Luca Marinelli, with a recipe that will bring a taste of Italy into your home.

Summers along the sun-drenched Mediterranean coastline are synonymous with rustic seaside meals comprising a plate of pasta and wine, soaking in the panoramic scenery, channelling the laidback lifestyle and indulging in the simple elegance of homecooked Italian food.

With just a few key ingredients and less than 30 minutes spent at the stove, you can whip up a homestyle Italian feast in no time. Chef Luca’s recipe celebrates the stunning produce and eclectic culinary traditions of Italy’s coastal region with a simple, summery recipe for ‘risotto alle erbe,’ a creamy, herb-flecked risotto that is easy to replicate at home.

“My earliest memories of food involve cooking in the kitchen with my mother, using recipes that have been passed down through generations,” says Luca. “Classic Italian dishes are all about using the best ingredients you can find, and treating them with respect to enhance the depth of flavour.” This easy-to-whip-up risotto makes for an ideal summer lunch, according to Luca. With few ingredients, it’s all about getting the perfect “all’onda” texture to the risotto — creating a wave-like ripple while still maintaining the creaminess of the grains. And of course, don’t forget to choose a good quality wine and pour yourself a glass (or two) while you cook!

Luca Marinelli’s Risotto Alle Erbe
Serves 4

Ingredients:

• 150g butter, cut into cubes and kept refrigerated
• 60g shallots, finely chopped
• 250g carnaroli rice
• 300ml white wine
• 3l hot vegetable stock
• 15g fresh herbs – parsley, wild fennel and chervil, finely chopped
• 120g parmesan cheese, grated
• 100g extra virgin olive oil

Process:

• Melt a cube of butter in a pan. Add the chopped shallots and cook on low heat until golden.
• With the heat on medium, add the rice and toast it quickly. Touch it to make sure it gets hot but doesn’t burn.
• Pour in the wine and cook until it has evaporated.
• Stir in the hot vegetable stock 1 cup at a time and simmer until the liquid of each addition is absorbed. Repeat this step and cook the risotto for 14 minutes.
• Turn down the fire. Add the chopped fresh herbs, the cubes of butter and the cheese to the risotto and mix until the risotto has a creamy texture with ripple-like waves.
• Drizzle with extra virgin olive oil and serve.

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Craving more coastal Italian eats? Reserve a table at Osteria Marzia for Chef Luca’s maritime-influenced menu here. 

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