Tommy Myllymäki is one of the most acclaimed chefs in Sweden. After winning the Swedish equivalent of MasterChef in 2007, he also added a silver medal in the prestigious Bocuse d’Or to his list of merits. Today, he is the creative director of the Sturehof and Riche restaurants in Stockholm.
Check out the clips where Tommy Myllymäki makes Västerbotten pie and a creamy risotto. Pick up some tips and be inspired!
“Once you add cheese to the risotto there is no turning back. Everything should be cooked by then, and the cheese just needs to melt while the risotto rests.”