As we all adjust to this “new normal” we find ourselves living in, one part of it that's certainly worth embracing is that Sette Luna's risotto balls are now available year-round. “They had been a seasonal offering, Thanksgiving to Easter,” says Josh Palmer, owner. “But since it's a whole new world, we decided to keep them on due to their huge popularity, and now they're a menu mainstay.” Palmer says the risotto balls are a top-three menu item. “Our customers can't get enough.”
Why are they so good? The risotto base is made with shallots, fresh thyme and chicken stock and then blended with eggs and parmesan cheese. They form that into half of the ball, make a divot and fill it with Sette Luna's Bolognese sauce and a ball of fresh mozzarella. It's sealed up with the other half of the risotto ball and then breaded with seasoned bread crumbs and fried in extra-virgin olive oil. To finish it off, they're put in the wood-fired pizza oven. The dish is served in a pool of pomodoro sauce with a drizzle of pesto and topped with two dollops of fresh ricotta cheese.
They're big enough for two to share as an appetizer, and Palmer says they pair perfectly with a quartino of red wine.
When asked what the Sette Luna team is excited about this winter, Palmer shares: “We're looking forward to our veal medallions with a porcini mushroom and local sour cherry glaze. And our heirloom squash caponata with Gaeta olives, toasted pine nuts and roasted fennel.”
219 Ferry St., Easton | 610.253.8888 | setteluna.com
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