This kale brussels sprout salad is doused in a lemon dressing, then tossed with almonds and thick shreds of pecorino. So crunchy and hearty!| With Spice
Roasted beef tenderloin is coated with ground porcini mushrooms and rosemary, seared in a cast iron and finished in the oven. Served with a red wine sauce!| With Spice
Truffle risotto is a luxurious way to use a fresh black truffle. The silky rice is filled with rich, earthy truffles and sharp parmesan.| With Spice
Saffron risotto (risotto alla milanese) is a classic risotto recipe with a golden hue, sweet buttery onions and soft honeyed scent of saffron.| With Spice
This silky pea risotto combines the delicate pop of sweet peas with saucy rice, buttery onions, salty parm, and plenty of cracked pepper.| With Spice
Creamy mushroom risotto is filled with crispy fresh mushrooms, dried porcini, sharp parmesan and butter. Keep reading for wine pairings!| With Spice
Lobster risotto is filled with chunks of fresh lobster meat, fragrant shallots and fennel. It’s rich, saucy, tender and perfectly al dente.| With Spice
This butternut squash risotto is perfect for fall! Roasted bits of squash, caramelized onions and crispy fried sage leaves in a saucy rice.| With Spice
Creamy asparagus risotto is made with brown butter onions, white wine, lemon zest and creme fraiche. The asparagus is perfectly crisp tender!| With Spice
This morel pizza starts with a crackly artisan pizza dough and a creamy morel sauce, then it’s finished with fontina, parmesan and crispy fried shallots.| With Spice
This spring farro bowl is filled with fresh peas, asparagus coins, avocado and a punchy lemon dijon vinaigrette. Top with fresh pea tendrils!| With Spice
This is a deliciously crispy appetizer of fried porcini risotto and melted mozzarella. Truffle arancini are a mouthwatering finger food!| With Spice