09/10/2026
Wild mushrooms don't need much introduction in October: they're simply the flavor of the season. Our risotto brings a mix of them together in a slow-cooked, creamy base, finished with shavings of black truffle for that earthy note that only really shows up this time of year.
It's richer than anything summer asked for, yet still light enough for a night on the rooftop, made for cooler air and the Acropolis fading into gold at sunset.
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