Grilled Chicken Risotto by Chef Benson Munyaka, H&S Chef Of The Month
H&S Chef Of The Month
Chef Benson Munyaka
Nationality: Kenyan
Interview With H&S Magazine
Who Is Benson Munyaka?
I am a hands-on chef with a burning passion for culinary arts and a strong commitment to creating exceptional dining experiences.
Type Of Cuisine?
I possess a strong skill set and a passion for continental cuisine. With years of experience in creating delicious dishes inspired by European flavours, I have developed a deep understanding of the techniques, ingredients, and cultural nuances that make this cuisine so special. From classic French to Italian, I am confident in my ability to craft authentic and mouthwatering dishes that showcase my expertise in continental cuisine.
What Inspired You To Become A Chef?
As a child, watching my mom prepare family meals made me fall in love with cooking and the art of culinary itself.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Some of the biggest challenges I have experienced & continue to experience in my culinary journey:
1. Ingredient Sourcing: Sourcing quality ingredients can be challenging.
2. Time Management: Juggling tasks in a busy kitchen demands precision.
3. Consistency: Maintaining taste and presentation is a challenge.
4. Skill Development: Continuous learning is essential.
5. Dietary Restrictions: Adapting to preferences can be demanding.
6. Kitchen Organization: Efficiency is crucial.
7. Cost Control: Balancing quality and expenses is tricky.
8. Staffing Issues: Finding and retaining skilled staff can be tough.
9. Menu Innovation: Staying creative is essential.
10. Health and Safety: Ensuring safety is a top priority.
What’s Your Biggest Achievement In The Culinary Industry?
As the senior Sous Chef of a trendy bistro, I orchestrated a menu overhaul that yielded remarkable results in terms of customer satisfaction and financial gain. This accomplishment served as tangible evidence of my ability to strike an optimal balance between innovation and profitability.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
I personally believe that ingredients are crucial because they serve as the foundation from which both technique and creativity can flourish in the creation of a soulful dish.
Recipe Of The Week: Grilled Chicken Risotto
The Grilled Chicken
Ingredients:
• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• Olive oil for brushing
The Risotto
Ingredients:
• 1½ cups Arborio rice
• 5 cups chicken broth (heated and kept warm)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)
Preparation: The Grilled Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper, and brush them lightly with olive oil, then grill the chicken breasts for about 6–7 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature should reach 165°F (74°C). Remove from the grill and let them rest for a few minutes. Slice into thin strips.
Preparation: The Risotto
In a large skillet or saucepan, heat the olive oil and butter over medium heat, then add the chopped onion and garlic, and sauté until they become translucent for about 3–4 minutes. Next, stir in the Arborio rice and cook for 1–2 minutes, stirring constantly, until the rice is well-coated and slightly translucent around the edges. Begin adding the warm chicken broth, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Plating
On a plate, to serve, place a portion of the creamy risotto then top with slices of grilled chicken & garnish with chopped chives and microgreens.