A celebration calls for something special

Actually, we can’t remember what the celebration was all about. But we do remember what the food (and of course the wine) was: saffron risotto with Dublin prawns. Bernd loves a risotto. He learnt how to make this archetypal Italian dish in Milan with Gualtieri Marchesi, the first three Michelin star chef in Italy. And in Italy the risotto rice should still be firm to taste. Check it out.

Recipe to download (Hauptgang)