Arancini Trio
A Tasting Flight of Hand-Rolled Crispy Risotto
✎ Suggested Tasting Order: 1 → 2 → 3 ✎
1. Il Traditional (Sicilian)
Saffron-infused Carnaroli risotto stuffed with slow-simmered beef & pancetta ragù, sweet peas, and melted fior di latte. Set over rustic basil-marinara sugo.
Pour: Etna Rosso (Nerello Mascalese) | Sicily
Red berries & volcanic minerality lift the rich saffron and ragù fat.
Red berries & volcanic minerality lift the rich saffron and ragù fat.
2. La Bouillabaisse (French Bistro)
Lobster & shrimp bisque risotto folded with sweet fennel, orange zest, and butter-poached langoustine over a golden garlic-saffron rouille aioli.
Pour: Bandol Rosé (Mourvèdre / Cinsault) | Provence
Saline structure and herbal dryness echo the fragrant coastal shellfish broth.
Saline structure and herbal dryness echo the fragrant coastal shellfish broth.
3. Le Jambalaya (Cajun Kitchen)
Smoky "Holy Trinity" dirty rice with Andouille sausage, crawfish tails, and Pepper Jack cheese in a cornmeal crust with Creole remoulade.
Pour: Dry Gewürztraminer | Alsace
Aromatic lychee and off-dry weight tame the cayenne heat and rich Andouille.
Aromatic lychee and off-dry weight tame the cayenne heat and rich Andouille.