Dessert spotlight on our Budino di Riso: pistachio, persimmon, salted caramel ⠀ Acquerello rice, from Tenuta Colombara in Piemonte (where carnaroli rice has been grown for over 500 years!) is slowly cooked in a mixture of coconut milk and sugar. Once chilled, the cooked rice is folded into @AlexandreFamilyfarm whipped cream to create a light and airy mixture, which is generously dolloped atop a bed of salted caramel. Slices of Fuyu persimmons from @KJOrchards, poached in vanilla simple syrup, are nestled in the pudding. To finish, a savory “granola” of crispy puffed wild rice, pumpkin seeds, pistachios, and sesame seeds is sprinkled on top along with freshly grated lime zest. ⠀ We hope you’re delighted by this surprisingly airy and texturally satisfying dessert!