A good part of my life is dedicated to making the perfect risotto. What makes risotto so special is that it's probably the most under-estimated dish in Italian cuisine, and it's rarely offered in restaurants at a good quality.

I import a special Carnaroli rice from Italy, make all stocks myself and have about 50 different risotti in my favourites list.

I host pop-up dinners in various locations and offer caterings for up to 70 people.

"Risotto by Otto" can be booked for events, indoors as well at outdoors. If interested, get in touch at mail(at)andiotto.com.

Cooking a risotto has also been part of the choreography "Let it Hum" (2016) where the timing of the procedure conducts the entire performance.

Risotto al forno, with salmon and aubergine
Pea-Saffron Risotto with Grilled Aubergine and Gremolata
old school
Making a special beer-risotto for 80 people at Kunstverein Hamburg
Let it Hum, 2016

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