Meet the host of Kitchen Champion

Ronit Roy, who became a household name with his iconic roles as Mihir Virani and Mr Bajaj in television serials Kyunki Saas Bhi Kabhi Bahu Thi and Kasauti Zindagi Ki, respectively, has now taken on a cookery show, Kitchen Champion on Colors.

Here he tells Rajul Hegde about his latest role, his international projects, Bollywood films and much more. Excerpts:

What is Kitchen Champion all about?

For the first time you will get to see me host a show and giving cooking inputs. You will get to see twelve leading ladies competing against each other to become the queen of the kitchen. It's a show that combines food with an interesting contest.

How did Kitchen Champion happen?

After doing daily soaps, I wanted to do something different, and then came the concept of Kitchen Champion. It's a super fun concept with exciting games and cooking. Here everything is real; nothing is created for reality. So I thought of being a host. I have never hosted any show in my life except for an award function. 

Are you enjoying being a host?

It's extremely fun shooting for each episode. It takes me back to my youth. I am not required to cook on the show but I do get involved in what the celebrities are preparing. I have to be myself in the show which is interesting. I was trying to find my feet in the first episode but now the enjoyment and fun factor has taken over the hard work. I just love it [smiles].

How are you in the kitchen?

I am not a chef but I can cook decent food. I am a foodie. It all started with my struggling days in Mumbai where I couldn't afford to eat outside every day. I make a lot of food which is easy and fast to cook like soya granules, paneer and pasta.

How frequently do you cook at home?

It is my favourite pass time. I cook when I'm not shooting. I also try to make something special for my family on the weekends. I love to make exotic red wine risotto that my wife absolutely loves. I normally cook what my kids like. I think Indian food is little difficult compared to Italian. I try and experiment with different types of pastas. I am a meticulous person so I don't mess my kitchen. As and when I am cooking I clean the kitchen [smiles].

How was Cannes? Did you expect Udaan to receive the attention and accolades it is receiving?

It was a memorable experience to be there and walk the red carpet. It was fascinating for me to see an Indian film and an Indian cast get such a good response at a platform like this. After the screening we had a long standing ovation. I always knew that we had something special going with this film.

What about Bandini on Imagine. It is reportedly going off air?

I have been hearing this for sometime now. There has never been any talk about it going off air either from the channel or the producer. The show is rocking and people on Face Book and Twitter have said that they are addicted to the show.

What is in the pipeline?

I have two important projects -- an international one and a Bollywood project. But it's too early to talk about it.

Red-Wine Risotto Recipe 

Ingredients

2 cups of red wine
2 cups light chicken stock
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 tablespoons minced red onion
1 1/2 cups of rice for risotto
cup sea salt and freshly ground black pepper grated Parmigiano - Reggiano

Method

Warm the wine in a saucepan to just below the simmering point. In another saucepan, bring the stock to a gentle simmer. Keep these two liquids very warm, just below simmering, while you prepare the rice.

In a heavy-duty saucepan, melt the butter in the olive oil over medium-low heat. Add the onion and cook until the onion is very soft. Do not let the onion brown.

When the onion is soft, add the rice and raise the heat slightly to medium. Cook, stirring, until the rice is translucent and starting to absorb some of the fat. Add 1/2 cup of the warm wine and raise the heat to medium-high. Cook rapidly, stirring, until all the wine has been absorbed

Now, lower the heat again to medium low and start adding the warm wine in 1/2 cup increments or so, stirring slowly. As each addition of wine is absorbed by the rice, add another, but don't let the rice dry out between additions of liquid. When all the wine has been added, start to stir in the simmering stock in the same way. You may not need to use all the stock

When the rice is smooth and creamy and well coated with the sauce, remove the saucepan from the heat. Stir in the salt and pepper to taste, along with 2 tablespoons of the grated cheese. Cover the pan and set aside for 5 to 7 minutes. Serve immediately.