Ham and cheese risotto. Truffle infuse Carnaroli cooked in chicharron broth and topped with cubes of crispy fat duck pork belly, pickled mustard seeds,shitake marmalade, chicharrons and watercress/nasturtium pesto. Served with a side of tempura turnip leaves and zuchinni. Desert pot de creme and pb&J topped with caramel powder and maple syrup (forgot the raspberry druplets).
