Milanese Acquerello Risotto (Risotto alla Milanese), Ikura and Bone Marrow

Millanese Acquerello Risotto (Risotto alla Milanese), Ikura and Bone Marrow Risotto alla Milanese is a rendition of risotto which is just flavoured with saffron, and is arguably the most famous dish that originates from the Lombardy region of Italy. The Lombardy region of Italy is the richest of the twenty administrative regions of Italy and…

Langoustine and Lobster Oil Risotto

Risotto à l’huile de homard et au langoustine This dish consists of a langoustine stock based risotto, seasoned with langoustine oil, tomato puree and parsley, before being finished with lobster oil and thickened with Parmesan cheese. It is accompanied by an assortment of seafood, with garlic fried langoustines and white wine steamed clams. Langoustines (Nephrops…

Morel Mushroom and Parmesan Risotto

Risotto ai funghi morel con scaglie di parmigiano Ask any mushroom lover what their favourite season is and they’ll tell you autumn. Autumn brings with it all the tastes of earthy and umami rich mushrooms. From Porcini mushrooms all the way to the extremely sought after white truffles of Alba. These truffles, also known as trifola…