Saffron risotto, the creamy risotto alla milanese
Milanese saffron risotto: al dente grains, a deep golden colour and a butter and parmesan mantecatura that makes it creamy and flowing on the plate.
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Vegetable stock
Velouté Sauce, the Silky French Mother Sauce
Homemade velouté sauce: a pale blond roux loosened with hot stock for a smooth, silky base, perfect for veloutés, gratins, and mains in sauce.
Creamy Mushroom Risotto, Perfectly Mantecato
Creamy mushroom risotto with Carnaroli rice, sautéed mixed mushrooms, and a final stir of butter and parmesan: a comforting first course.
Creamy lemon and thyme risotto
Lemon and thyme risotto: a creamy, fragrant and light first course with Carnaroli rice, lemon zest and a Parmigiano finish.
Minestrone with Pearl Barley and Pesto, Hearty and Fragrant
A hearty Italian minestrone with pearl barley, seasonal vegetables and a spoonful of basil pesto to finish: a satisfying vegetarian soup ready in under an hour.