Delectable Pidan and Chapulines Risotto

Esme Gohl

Esme Gohl

· 2 min read
A beautifully plated dish of creamy risotto with scattered Pidan and Chapulines, garnished with fresh herbs and a drizzle of truffle oil

Today, we embark on a culinary journey that combines the rich flavors of the East with the classic techniques of French cuisine. Our Delectable Pidan and Chapulines Risotto is a sumptuous and exotic dish that will delight your taste buds and elevate your dining experience.

Pidan, also known as century eggs, are a Chinese delicacy made from preserved duck, chicken, or quail eggs. The eggs are coated in a mixture of clay, ash, salt, quicklime, and rice straw, then left to ferment for several weeks to months. The result is a unique, translucent, and gelatinous texture with a complex and pungent aroma. The Chapulines, on the other hand, are roasted grasshoppers from Mexico, seasoned with garlic, lime, and salt, providing a delightful crunch and earthy flavor.

The risotto, a classic Italian dish, is prepared with Arborio rice, slowly cooked in a savory broth and stirred continuously to release its natural starches, creating a creamy and velvety texture. The addition of Pidan and Chapulines brings an exotic twist to this traditional dish, creating a symphony of flavors and textures that will leave you craving for more.

To finish, we drizzle the risotto with a touch of truffle oil and garnish it with fresh herbs, adding an extra layer of depth and sophistication to this already exquisite dish. Serve this Delectable Pidan and Chapulines Risotto at your next dinner party, and watch as your guests marvel at the unique combination of flavors and textures.


  • 4 Pidan (century eggs), peeled and diced
  • 1 cup roasted Chapulines (grasshoppers)
  • 1 1/2 cups Arborio rice
  • 5 cups chicken or vegetable broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Truffle oil, for drizzling
  • Fresh herbs, for garnish
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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