3 Michelin-starred chef Enrico and Roberto Cerea create classic seafood risotto

The 3 Michelin-starred chef creates a classic Italian seafood risotto dish but taking this dish and very much making their own, so that the dish becomes part of the restaurant ethos at DaVittorio in Bergamot just outside of the Italian capital Milan. The dish is served with a shellfish gel made from the cooking liquor of the shellfish, the rice is added to this at the table where the diner is encouraged to mix this. The Staff Canteen, is a website for professional chefs, which offers the best chef jobs acr