Coleg Ceredigion student’s risotto recipe featured by Riso Gallo

A Coleg Ceredigion professional cookery student has had his risotto recipe featured on the Riso Gallo website.

Riso Gallo is a globally recognised brand, renowned for its dedication to producing high-quality rice and organising the UK and Ireland Young Risotto Chef of the Year Competition, where Coleg Ceredigion and Coleg Sir Gâr students take part.

Finn Langley, 18 from Furnace, is studying professional cookery and service at Coleg Ceredigion’s Aberystwyth campus, which is home to the college training restaurant, Aberista. 

He originally took part in a Skills Competition Wales event which included his risotto dish made of leek, walnut and gorgonzola risotto, with chive oil. 

Later in the year, Jason Morrison from Riso Gallo, visited students to give them a risotto masterclass and he expressed interest in featuring Finn’s recipe for St David’s Day. 

The recipe, which serves two people, can be found here. 

James Ward, lecturer in professional cookery at Coleg Ceredigion, said: “Finn has produced a great dish using homegrown leeks, simple ingredients including texture and strong flavour and with no waste which is really important. 

“A good risotto should be creamy and slightly al dente and ideally you can make this risotto within 18 minutes.

“This is a fabulous achievement and confidence boost for any professional cookery student.”

Finn’s success follows on from last year, when Coleg Ceredigion student Oliver Lacey won a runner-up prize in the UK and Ireland Young Risotto Chef of the Year competition and spent three days cooking with the head chef at the Italian Embassy in London.