WE ASKED. Part 8 (Episode 2)

Friends, we’d like to remind you about our entertaining series, “We Asked,” filmed by the creative Wilmax team in Frankfurt during the international Ambiente exhibition. The series features our partners and brand representatives from different nationalities who came from all over the world to join us in Germany. Each guest was asked a single question: Which Wilmax product is your favourite, and why?

You can watch all the episodes on our Instagram @wilmax_wordwide – don’t miss out!

The final (8th) episode is divided into two parts:

• Part 1: Natalia, our COO, brilliantly demonstrates how exciting and creative table setting can be when you mix and match dishes of different colours.

• Part 2: Enjoy a video recipe for risotto that shows just how simple it is to create this classic Italian dish at home, with Wilmax elevating the presentation to restaurant standards. A great dish deserves a stunning presentation and our Monolith collection plates, with their stylish texture, are perfect for the job.

For those who want to try making risotto at home, here’s what you’ll need:

Ingredients:

???? 2 cups Arborio rice

???? 250g mushrooms

???? 4-6 cups chicken stock

???? 1 shallot

???? 1 clove garlic

???? 1 tbsp olive oil

???? 4 tbsp butter

???? 1/2 cup grated Parmesan

???? 1/4 cup light dry white wine

???? 1/2 tsp salt

???? Black pepper to taste

???? A few sprigs of thyme or rosemary

Method:

1. Heat the olive oil over a medium heat, then add 2 tbsp butter. Sauté the finely chopped shallot in the melted butter until translucent. Add minced garlic, stir, and cook for another 5 minutes.

2. Add mushrooms, stir, then add the rice, mixing well so that each grain is coated in oil.

3. Pour in 1/4 cup of white wine, stir, and reduce the heat.

4. Gradually add the stock (1-2 cups at a time), stirring frequently until each portion is absorbed. Continue until the rice is al dente.

5. Season with salt and pepper, then add the remaining butter and Parmesan. Mix thoroughly.

6. Serve immediately, garnished with extra Parmesan and a sprig of thyme.