Divisionism in the kitchen is a risotto born in January 2015 that Daniel Canzian has never removed from the menu.
It is part of the new MOMA tasting itinerary (Menu Works Artistic Movements) as it refers to Boccioni's divisionist painting "The rising city" of which it takes up the yellow, red and black shades thanks to spices such as curry, paprika and tender.
Villeroy & Boch and Broggi were so passionate about this recipe that they dedicated an exclusive dish to it decorated with the texture of risotto, which Canzian presented at the opening lunch of Vinitaly 2019
Ingredients for 4 people:
320 g Carnaroli rice
40 g dry white wine
900 g light smoked vegetable broth
80g butter
40 g grated parmesan
60 g sour butter
Madras curry powder
Black tea powder
Smoked paprika powder
Procedure:
Toast the rice in a saucepan with the butter, salting it lightly. Deglaze with the dry white wine, let it evaporate and pour over the boiling broth. Bring to cooking, stirring occasionally.
Remove the pot from the heat, add the acid butter and the Parmesan cheese: cover with a cloth and leave to rest for a few minutes to relax the rice. Stir vigorously with the ladle, add very little broth to give the classic "wave" consistency, then add salt.
Spread the risotto on the plates as a veil, then sprinkle the three types of spice in such a way as to create a pointillist effect of the three colours.
To serve.
It must be fabulous.
Congratulations.