In October, we find ourselves in the heart of autumn, a season of changing colours, cozy evenings and mug of hot tea in hand, watching the sun start its early descent beneath the horizon. Not to mention the perfect excuse to add that second layer you’ve been patiently waiting for since Easter.
For this month’s recipe, I offer a dish inspired by the harvest period, when we take to the fields to pluck grapes from their bunches and olives from their trees before transforming them into Tuscany’s finest. Two different varieties of grapes take the stage here, alongside white wine and a few drops of must, while duck breast and fennel bestow the dish with a wild and earthy element.
All the colours, flavours and aromas of Tuscany in the fall come together in this meaty yet sweetish risotto.