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.

Ground beef with shallot, Parmesan and a great deal of fresh dill, baked and served with a dill and basil pesto.

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

Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.

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

Busiate in a mascarpone sauce with crisped pancetta, baby bella mushrooms, kale and white wine. A weeknight pasta that eats like a Sunday one.

Baby bella caps filled with spicy Italian sausage, sun-dried tomato, Parmesan and caramelized onion, finished with truffle balsamic.

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

Set cream sweetened with Inaudi truffle honey and finished with pink Himalayan truffle salt. Sweet and savory in the same spoon.