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Exclusive Recipe by Chef Radhicka Agarwaal

"Italy on my plate"

At age 28, second runner up of the famed Master Chef India and newlywed, Radhicka Agarwaal is on top of the world. Her passion for cooking and proven expertise has been documented for the world to see! In India where people are defined by what they eat, they are sure to take this show and the contestants as seriously as the food on their plate. Varli Magazine is excited that Radhicka will be sharing a different recipe in each issue of Varli for the foreseeable future. For this, we extremely excited and we feel that you will love what she has to share, starting with this exciting recipe.

“Italy on my plate”


  • 3 tbsp: Olive oil
  • 4-5 cloves: Garlic cloves (finely chopped)
  • 250 gm: Arborio rice
  • 100 ml: White wine
  • To taste: Salt
  • 500 ml: Vegetable stock
  • Few sprigs: Fresh basil (finely chopped)
  • 8-10 no’s: Mushrooms (quartered)    
  • 1 no’s:  Onion (chopped)
  • 200 ml:  Fresh Cream
  • 1 nos.  Red pepper (finely chopped)
  • 1 nos.  Yellow pepper (finely chopped)
  • 1 nos.   Green capsicum (finely chopped)
  • To taste: Black Pepper powder
  • 1 nos. Green zucchini (cut into batons)
  • 1 nos.    Yellow zucchini (cut into batons)
  • 8-10 nos. Baby corns (cut into batons)
  • 2 sprigs: Fresh parsley (minced)
  • 250 gm: Mozzarella cheese (sliced thin) 
  • 2 no’s: fresh tomatoes (sliced) 
  • ½ tsp: Thyme
  • 3-4 tbsp: Butter (melted)
  • 3-4 nos. Wonton wrappers
  • 2 tbsp: Balsamic and white wine reduction


  1. Take 1 tsp olive oil in a pan, add chopped garlic and sauté. 
  2. Add in the Arborio rice and sauté. Pour in the white wine, let it get absorbed. 
  3. Add salt and keep adding vegetable stock slowly. Add chopped basil leaves and mushrooms. 
  4. Sauté onions in a tsp of olive oil, add garlic and fresh cream and red, yellow and green capsicum.    Season with salt and pepper. 
  5. Sauté zucchini and baby corn in olive oil with fresh parsley and salt.
  6. Sprinkle thyme over the mozzarella and tomatoes. Heat a tsp of olive oil and put slices of mozzarella and tomatoes on a very hot pan and pan-fry it on both the sides. 
  7. Preheat oven to 120*C. Brush butter and oregano flakes on wonton wrappers and fold. Again brush with butter, fold and bake till crisp and golden. 
  8. On a plate, place the sautéed vegetables in a pile, a mound of risotto on the other side. Using a ring mould, place the creamed vegetables and baked wonton crisp on it and the pan-fried cheese and tomato on the side with a drizzle of balsamic reduction.