Blog — Standard – Due Sorelle

Carnaroli risotto finished with Pesto Bianco and butter. Rich, nutty, and on the table in about twenty minutes.

Creamy Carnaroli risotto infused with Sicilian thyme and finished with a drizzle of smoked balsamic glaze.

Lemon-scented Carnaroli risotto with Parmesan, served with dill and Parmesan meatballs and a dill and basil pesto.

Six color fiocchetti with a bright basil and mint pesto, asparagus, peas and cherry tomatoes. As good at room temperature as it is hot.

The Carnaroli base recipe. Onion softened in butter, rice toasted, wine reduced, then warm broth a ladle at a time and Parmesan to finish.

Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.

Carnaroli risotto with caramelized red onion and sage, topped with spicy Italian sausage, mushrooms, pancetta and peppery arugula.

Tagliolini Pomodoro in a pesto of sun-dried tomatoes, roasted red peppers and basil, emulsified with pasta water.