31 Oct

Sony RX1, 35mm f2 Carl Zeiss
ISO50, f/11, 1/160, raw

Eighteenth day of “Metamorfoodist”.

“Translucencies” Menu, foth recipe.
The Chef Lorenzo Mazzoni says:
Carnaroli Risotto with Valpollicella Amarone and Williams Pears (“Risotto Carnaroli all’Amarone della Valpolicella con Pere Williams”).
The risotto gets cooked in the classic way with the only difference of replacing 3/4 of the usual broth with a highly tannic red wine such as Amarone della Valpollicella. To refine the taste of the risotto a julienne of Williams pears gets added when cooked.

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