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Rendang risotto

by Gaetan Christopher Biesuz
Raffles Bali, Indonesia

Moving from France to DC, Dubai, Miami, California, Miami, Thailand, Singapore, Malaysia and Indonesia – at each stop on my journey I capture elements to incorporate in my cuisine. Every day is a blank page.

Rendang risotto

    4 PERS.
  • timing
  • preparation time
    48H + 15MIN
  • Cooking time


1 big shallot
400g garlic
200g galangal
150g ginger
150g turmeric
2 dry red big chilis
50g lemongrass
80g cumin
40g black pepper
20g candlenut
20g coriander seed
10g star anise
10g cove
10g cinnamon stick
10g nutmeg
1.5L soya oil
500ml coconut milk

2kg beef short ribs
850g rendang spice

1 whole coconut
4L coconut milk
100g agar
20g lemongrass
20g Kaffir lime leaf

1kg Acquerello Risotto
440g beef rendang
300g rendang
200g vegetable stock
100g parmesan cheese
50g butter
50g coconut gel
Edible flower, garnish


Wash the ingredients. Chop the galangal, shallot, garlic, ginger, turmeric, lemongrass. Reserve them for cooking. In a saucepan on medium heat, sauté the fresh herbs with the cinnamon stick, clove, coriander seeds, cumin, and black pepper without colouration of the fresh herbs. Using a blender, mix everything together to form a smooth paste. Put the paste back in the pan to reduce and concentrate the flavour for another couple of minutes. Add the coconut oil and seasoning to finish. Reserve.

Clean and trim the Wagyu short ribs. Portion the ribs in similar size to ensure consistency for the cooking time. Using a mixing bowl, marinate the ribs with the rendang paste. Put the beef with excess of rendang paste in a vacuum bag and seal it. Cook the bags well at 54°C (135°F) for 48 hours. If no vacuum seal is available, marinate the beef with rendang, put in a tray, cover with aluminium foil and cook in the oven overnight at 85°C (185°F) for a minimum of 12 hours. Once cooked, cool down and cut cubes of 1.5cm. Leave them in the cooking juice with the rendang paste until the Risotto is ready.

Burn coconut whole until it achieves a smoky flavour. Blend the coconut with coconut milk until into a smooth mix. Pass through a sieve in a saucepan and reheat with lemongrass and Kaffir lime leaf. Add agar powder and mix well until it starts to boil, then remove from heat. Pass through the sieve and place the coconut into a squeeze bottle. Keep until needed for plating.

Start with the vegetable oil and shallots in a saucepan on medium heat until soft. Add the Risotto until it achieves a nice pearly colour. Then add the white wine and cook for about 7 minutes at medium heat. Add rendang paste and vegetable stock. Cook slowly for another 7 minutes. During this time, reheat the beef in rendang sauce in a saucepan on medium heat and reserve until the Risotto is ready. When Risotto is almost finished, add parmesan cheese and butter. Taste to ensure the right flavour balance and texture.

Starting in a hot flat plate first put the Risotto then the beef rendang on top. Add the coconut cream, chips and foam. Finish with edible flower.

This recipe requires preparation ahead of time. The rendang can be cooked a couple of days before and reserved until needed. The Risotto can be pre-cooked the day before or in the morning.

The flavours of the rendang, braised beef and coconut harmoniously match the fruit and spice of Krug Rosé 26ème Édition. East meets West in a triangle of aromas from Italy, Indonesia and France.
Krug Grande Cuvée
Krug Grande Cuvée
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