Verde

Another family meal on the block throne 🧑‍🍳

Squash risotto edition - recipe below!

What You’ll Need (serves 4)
2 L vegetable + miso stock (keep it warm)
60 g unsalted butter, room temp
30 g olive oil
300 g Carnaroli rice
100 g squash purée (roasted butternut or kabocha — whatever fall energy you’ve got)
50 g grated Parmigiano Reggiano
Salt, to taste

Extras if you wanna be extra:
Burrata (always a good idea
Pickled squash + kohlrabi for crunch
Roasted hazelnuts
Crispy sage leaves
A drizzle of chive oil

How to Make It
1. Warm the stock
Keep your broth just simmering. It should always be hot and ready.
2. Toast the rice
Add your rice and stir for a minute or two — it should look shiny and smell a little nutty.
That’s the good stuff.
3. Slow pour, slow stir
Ladle in a bit of hot stock (like 200 ml). Stir.
Chill. Repeat.
Add more stock as it absorbs — about 100 ml at a time. Stir constantly like you mean it (wide circles, then small).
If it starts to stick, chill the heat a bit.
4. Bring in the squash
Around the 15-minute mark, when the rice is nearly al dente, add your squash purée. Stir it in and keep adding stock until it’s creamy, dreamy, and perfectly textured.
Taste test: it should be soft but still have a little bite.
5. Finish strong
Kill the heat, then stir in the rest of the butter and Parmesan. Season with salt, and watch it go glossy - literal serotonin.
6. Plate it.
Spoon it out, top with burrata, pickled squash, hazelnuts, and crispy sage.
Drizzle that chive oil

Beginning of October 🍂

Celebrating this year’s grape harvest, .lab 10th anniversary, the road to 2026

Always a pleasure teaming up with for their Open House!

This year, a rainbow cake on deck to celebrate identity, inclusion and creativity.

premiere with and at - featuring our scarlet “W” macarons and deep red tomato water with celery and tuna