A traditional Italian dish is being showcased by Chef Luca Piccioli. The ingredients for this recipe include finely grated 24-month Parmigiano Reggiano and a light vegetable broth. To prepare the broth, water, celery, carrot, onion, and a small tomato are used.

The method of preparation involves keeping the broth very hot to season the rice without overpowering other flavors. Further details about the recipe and preparation method are available. The dish in question is a type of risotto, and it is being featured at a restaurant called San Marco, where Chef Piccioli works.