Rich risotto gently simmered in vegetable stock and lovingly stirred with sauteed onion and garlic until just tender then finished with real Parmesan-Reggiano, white truffle, and a splash of cream. Topped with sherry sauteed mushrooms and accompanied by asparagus and green vegetables, herb baked roll, and a side salad with red wine vinaigrette

GLUTEN FREE (except for roll)