Curry risotto omurice (from Food Wars)

Cut up onions and carrots; put in a pot with beef neck and knuckle bones, a couple of slices of ginger and a bouquet garni.

Fill to the top with water and simmer for a long time until the flavours intensify.

Strain the broth through a mesh strainer.

Cut the mango cheeks off along the seed and slide them against the wall of a bowl to take the flesh off in one piece; dice finely.

Peel the apples and dice finely so they cook evenly with the mango; chop the banana.

For the glaze, reduce honey, soy sauce, oyster sauce and water in a pot over medium heat until it becomes a glaze; when spread apart in the bottom of the pan it should barely come back together. Set aside.

Mince the garlic by scrubbing it with kosher salt; cut up the chilies.

Cook the garlic and chilies in a little oil until fragrant; add coriander and cumin to bloom in the oil.

Add the mango, apple and banana and a good amount of sugar and cook into a chutney.

Saute chopped onion in a little butter; add ground beef and cook until browned.

Add the curry powder and season.

Add the arborio rice and cook it with the beef without liquid to give it a kick start on flavour.

Add the mango chutney, then the beef stock bit by bit, stirring until it reduces and becomes creamy.

Season with salt and pepper.

Stir in grated parmesan until creamy; let the rice cool.

Blend two eggs with a little cream and milk using an immersion blender.

Pour into a non-stick pan over medium-high heat until the curds just begin to set, then stop and do not touch it.

Unmould the risotto from a semi-football shaped mould into the middle of the barely set egg.

Gently fold the egg around the risotto and invert onto a plate; shape it.

Drizzle the glaze across the top in a cross-hatch pattern and finish with a parsley leaf.