Creamy Pesto Risotto
Carnaroli risotto finished with Pesto Bianco and butter. Rich, nutty, and on the table in about twenty minutes.
Smoked Balsamic & Thyme Carnaroli Risotto
Creamy Carnaroli risotto infused with Sicilian thyme and finished with a drizzle of smoked balsamic glaze.
Dill and Parmesan Meatball
Ground beef with shallot, Parmesan and a great deal of fresh dill, baked and served with a dill and basil pesto.
Risotto with Dill Pesto and Meatballs
Lemon-scented Carnaroli risotto with Parmesan, served with dill and Parmesan meatballs and a dill and basil pesto.
Strawberry and Fennel Salad
Quartered strawberries with fennel cured in white balsamic, burrata, arugula, toasted pistachios and peach balsamic pearls.
Quiche with Morels and Sage Sausage
An all-butter crust filled with eggs, cream, dried morels, sage sausage and a blend of Parmesan, Asiago and Romano.
Grilled Asparagus
Asparagus charred on the grill with smoked paprika and olive oil, finished with white balsamic, crisped prosciutto and basil.
Six Color Fiocchetti with a Basil and Mint Pesto, Asparagus, and Peas
Six color fiocchetti with a bright basil and mint pesto, asparagus, peas and cherry tomatoes. As good at room temperature as it is hot.
Confit Carrot
Whole carrots cooked slowly submerged in olive oil with garlic, thyme and rosemary until silky. A side that tastes like far more work than it is.
Risotto
The Carnaroli base recipe. Onion softened in butter, rice toasted, wine reduced, then warm broth a ladle at a time and Parmesan to finish.
Creamy Mascarpone with Pancetta and Mushroom
Busiate in a mascarpone sauce with crisped pancetta, baby bella mushrooms, kale and white wine. A weeknight pasta that eats like a Sunday one.
Arancini
Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.