Recipe Catalog

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich

Risotto with white mushrooms and truffle paste is an exquisite dish of Italian cuisine that delights with its harmony of flavors and delicate texture. The white mushrooms provide a rich, forest aroma, while the champignons add softness, and the truffle paste contributes noble earthy notes. Carnaroli rice, one of the best varieties for risotto, absorbs the broth becoming creamy yet retains a slight firmness. The tenderness of butter and the sharpness of parmesan create a velvety consistency, while white wine adds a subtle acidity. This dish is perfect for special occasions, served hot with a slight wave on the plate. It reveals the depth of Italian gastronomy, offering refined pleasure with every bite.

Risotto with truffle paste, white wine, and oyster mushrooms is an exquisite dish of Italian cuisine that combines a delicate creamy texture with the rich aroma of truffles and the earthy taste of oyster mushrooms. Historically, risotto originated in the northern regions of Italy where rice was used due to the influence of Eastern trade. The truffle paste, being the main highlight of this dish, adds sophistication and gastronomic elegance. White wine adds a slight acidity that enhances the depth of flavors, while parmesan and spinach complete the composition with rich and fresh notes. Risotto is perfect for family dinners or special occasions when you want to indulge in something exceptional. It should be served hot to fully reveal all aromas and textures, creating harmony on the plate.

Risotto with white mushrooms and truffle oil is a true delight for gourmets, combining a creamy texture with the rich aroma of forest mushrooms and a refined hint of truffle. The origins of the dish trace back to Northern Italy, where the art of making risotto has been perfected over centuries. White mushrooms add richness to the flavor, while truffle oil enhances its depth, turning each spoonful into a gastronomic adventure. This dish pairs perfectly with white wine, revealing the richness of its flavor notes. Risotto with white mushrooms and truffle oil is served as an elegant main course or as an exquisite appetizer, gracing the table with its refined aroma and harmonious balance of flavors.

From the chef of Burger & Pizzetta.

Recipe for a dish with chanterelles from Lark Café chef Alexander Anoshkin.

Truffle-scented risotto balls are an exquisite delicacy that embodies the sophistication of Spanish cuisine. Their history is rooted in the traditions of Mediterranean gastronomic art, where the combination of rich creamy risotto and delicate truffle aroma creates a true harmony of flavor. The crispy golden crust conceals a tender, velvety texture, while the melted parmesan inside adds depth and richness. These balls are perfect as an elegant appetizer at a formal dinner or as a unique dish for gourmets seeking to enjoy the richness of flavor nuances. Serve with a light wine sauce or fresh green leaves for the perfect balance of taste.

Truffle risotto is an exquisite dish of Italian cuisine that embodies sophistication and rich flavor. Its roots trace back to Northern Italy, where risotto became a symbol of culinary mastery. Tender rice infused with vegetable broth aroma gains a velvety texture from butter and parmesan. Truffle oil adds a noble, earthy note, complementing its complex, rich taste. Asparagus adds a light freshness while wine reveals the depth of aroma. This dish is perfect for a romantic dinner or special occasion when one wants to enjoy the refinement of Italian gastronomy.