A Dinner Among Friends, Part 2: The Dish
What happens when four watch lovers meet for a special dinner, cocktails to cigars? A rousing discussion about watches, of course. But also some insightful sharing of information about their other passions and interests. Take a delicious bite of this next installment of The Lounge by Watchonista’s new four-part video series.
By Marco Gabella
Chairman & Executive Publisher
The Guest List
• “The Chef de Cuisine” – Marco Gabella, Watchonista Chairman & Executive Publisher
• “The Mixologist” – Carson Chan, Independent watch critic & collector
• “The Sommelier” – Arthur Leclerc, Singapore Director of Baghera/wines
• “The Catador” – Andrew Luff, Watchonista CEO
The Scene
For “The Dish,” I make my “Pandemic Risotto,” a recipe I mastered during the lockdown in 2020. It only took several dozen attempts, but over a year of isolation, I finally perfected this dish’s textures, tastes, and visual appeal.
While growing up, every day after school, I helped my nonna hand-make fresh pasta, bread, sauces, and more using the freshest seasonal ingredients we could find. Thus, my passion for risotto, and my lockdown-long quest to achieve recipe perfection during the pandemic, is almost certainly due to my Piemonte, Italy, origins, where all the varieties of rice used for risotto are cultivated.
And with ingredients including saffron, zucchini, white wine, a combination of vegetable and chicken stock, Bronte pistachios, paper-thin slices of crispy bresaola, and cream, my recipe may not be the traditional way to make risotto, but it is a decadent one.
Follow-Up Links
• Zenith
• Lamborghini
• Risotto Rices
(Photography by Pierre Vogel. Video by Johan Corminboeuf)
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