Risotto with spiny artichokes, sweet red onion, lemon perfume and fresh fried goose liver

How much guilt in a gourmet dish are we willing to tolerate?

Everyday we are bombed with more or less truthful information about what ends up in our daily diet ... and there is no food that will be saved from this discrimination. Vegetables and fruits treated with chemicals, contaminated dairy products, fish and meats polluted with unnatural substances or animals raised in non-ethical ways.

How much are we willing to put up with? And then above all, what shall we eat and what will we avoid to put an end to unhealthy and ethically wrong food choices? Do not believe that to eliminate some products or entire categories is the only way.

Eating with our head before our mouth is the only solution to this huge problem. Making conscious choices about your diet can help us to bring all food categories on the table without exception, paying attention to ethical and healthy choices.

When we talk about goose liver, gourmet people and high-class international cuisine experts already delight in the sweet flavour of foie gras, which is the millennial ally of the great chefs, but we know it is losing its fame, precisely for its production technique. On the other hand there is Oca Sforzesca company and it is goose liver production: healthy, tasty, rich in iron, light and fragrant which is obtained from animals raised in farms where they wander and feed freely.

With this extraordinary product, we decided to realize our usual Risotto with tastes and perfumes of this season.