He markets his own range of food, including couscous, risotto, soups and cereal bars.
Truffle vodka can be used in regular cocktails, or as an ingredient in recipes such as risotto or butter.
During the cooking process, the couscous needs to be regularly stirred with a fork to prevent lumping, as risotto is cooked.
It is often garnished with "gremolata" and traditionally served with "risotto alla milanese".
In the north, risotto and polenta have tended to serve the staple function taken by pasta across the rest of the country.
It is commonly made when one has risotto leftover after a meal.
His specialties include white truffle dishes and risottos.
Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains.
