Serves: 4 | Preparation: 30 minutes | Cooking: 40 minutes | Difficulty: Advanced | Course: Primo Piatto Story of the Dish This risotto is built around three complementary elements: the richness of duck, the sweetness of slowly cooked leeks, and the creamy character of Taleggio DOP. The duck is lightly smoked rather than aggressively flavored. The technical foundation remains classic Italian risotto: Carnaroli rice, gradual incorporation of hot stock, controlled starch extract

Story of the Dish A crisp buttery tartlet with chilled stracciatella, slow-roasted tomatoes and Cantabrian anchovy, finished with basil oil and lemon. Ingredients 8 mini pâte brisée shells; cherry tomatoes; olive oil; garlic; thyme; 10 oz stracciatella; 8 Cantabrian anchovies; basil; lemon zest; micro basil. Preparation Roast tomatoes at 250°F with olive oil, garlic and thyme for about 90 minutes. Warm tart shells briefly, fill with stracciatella, add tomatoes and anchovy, th

Story of the Dish Sweet caramelized scallop, silky pea purée, crisp pancetta and mint oil balance sweetness, salt, richness and freshness. Ingredients 8 dry-packed sea scallops; olive oil; butter; 1½ cups peas; cream; Parmigiano; 4 oz pancetta; mint; pea shoots; lemon zest. Preparation Blanch peas and blend with butter, cream and Parmigiano, then sieve. Prepare mint oil and crisp pancetta. Pat scallops dry and sear in a very hot pan 1½–2 minutes, turn, add butter and baste. P