Chocolate & Nuts – 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.

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.

Brown butter, whiskey and three cups of pecans in a blind-baked shell. Richer and less cloying than the pecan pie you grew up with.

The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.

Nuts tumbled in melted sugar with cardamom, ginger and a pinch of chili. Sweet, savory, and dangerous to leave within reach.

Brown butter, two sugars and real chocolate chunks, finished with flaky sea salt. Makes two dozen, and they rarely last a day.