Cooking With Ragunathan Raju

India is well known for its flavours, colours and traditions which are well kept and passed on. Since a young boy, Chef Ragu was hypnotised by his mother’s cooking. The patience and tender care behind the preparation of each dish is what inspired him to become a Chef. Chef Ragu studied Hotel Management and began culinary training in 2007 with the Radisson Hotel Group in the UAE. He began his culinary journey in a Malaysian butchery market and later on relocated to Dubai, where he discovered Italian cuisine. He has been perfecting Italian food since 2007 and holds a special passion for the much-loved cuisine, having worked in an Italian restaurant for 4 years. Mentored by great Italian chefs, Chef Ragu believes that the secret behind good Italian is simplicity and taste. Chef Ragu’s greatest achievement was being a part of the pre-opening team of an award-winning Italian restaurant. Following this, Chef Ragu accomplished winning gold and silver medals in culinary competitions. Chef Ragu’s signature dishes on the Manzoni menu is Tuna Tartar (freshly sliced tuna with avocado, quail eggs, salmon roe mixed in a citrus dressing), Homemade Ricotta Gnocchi (crispy bresaola, mascarpone cheese and porcini mushrooms) and Rosemary Braised Lamb Shank (slow cooked served with mascarpone polenta, roasted asparagus and baby carrots). His passion is brought to life at Manzoni as the ethos to the restaurant is homemade and fresh ingredients, slow cooked dishes and attention to detail made with love. 

Risotto Di Mare
120g Risotto rice
40g Shrimps
Baby squid
100ml Lobster bisque
80ml Vegetable stock
50g Parmesan
30ml Olive oil
30g Butter
6 Fresh basil leaves
Salt & Pepper
20ml White grape
2 pieces cherry tomato

Method and preparation
Sauté the onion in the olive oil and add the risotto rice for 5 minutes.

Add the white grape and the vegetable stock, cook it for 7 minutes (half cook) and cool down.

Pour the olive oil in a pan, with some garlic and cherry tomato.

Add the seafood, sauté for 2 minutes and add the rice.

Mix the lobster bisque and vegetable stock until al dente, remove from the heat and add parmesan cheese, butter, olive oil, basil leaves, salt and pepper. Finally garnish with a parmesan crisp.

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