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Mother's Day Special: Risotto Style Pasta

Mother's Day Special: Risotto Style Pasta

By Samsung Australia,  08.05.2015.

Triple Michelin-starred Chef Eric Frechon has a risotto inspired macaroni recipe that’s ideal for a delicious home cooked Mother’s Day meal.

It serves four, brings the family together (Mums love having their favourite people at the same table) and is a nice addition or alternative to brekkie in bed, because you can have it for lunch or dinner!

As Chef Eric says, "You must cook the way you love to cook. Cooking has to come from the heart to make a difference."

With that in mind, here's the recipe:

"Risotto Style" Pasta With Tomato, Basil, Parmigiano-Reggiano (Serves 4)

"If you prepare pasta like a risotto instead of boiling it, it will have better flavour, better texture, and it will cook faster!" – Chef Eric Frechon

ingredients for mothers day recipe risotto pasta


1 lb (455 g) elbow macaroni

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1 1/2 cups (375 ml) low sodium chicken stock (or lightly salted water)

6 small red tomatoes, halved

5 large basil leaves, chopped

1/2 cup (60 g) grated Parmigiano-Reggiano cheese


  • - Warm the olive oil in a large saucepan at low-medium heat
  • - Add the macaroni and stir to coat evenly with oil.
  • - Stir for a minute to fully coat pasta as it heats.
  • - Add a splash of chicken stock and raise the heat to medium.
  • - Continue stirring until the pasta has absorbed the chicken stock
  • - Now add the tomato halves and another splash of chicken stock. The liquid from the stock and tomatoes will hydrate the pasta.
  • - The goal is to soften the macaroni without bringing it to the boil, so add just a little liquid at a time, and keep stirring.
  • - Test a piece every few minutes until you obtain the desired texture. (I prefer my pasta al dente.)
  • - When it's almost done, remove from heat and stir in the chopped basil, salt and the grated Parmigiano-Reggiano. Serve and eat!
preparing mothers day risotto pasta

The beautiful thing about cooking pasta this way is that you're infusing it with flavour instead of draining it. The result is far better than bland, watery macaroni that needs to be livened up with a ton of sauce.

Thank you, Chef Eric!