4 cups vegetable broth
3 tablespoons extra virgin olive oil
2 leeks chopped finely
1 cup arborio or carnaroli rice
1 tablespoon unsalted butter
1 cup dry white wine or Prosecco
1 ounce dried porcini mushrooms
1-2 teaspoons grated truffle
2-4 tablespoons freshly shaved or grated Parmigiano-Reggiano cheese

2 cups all purpose flour or cake flour sifted
3/4 cup sugar
2 eggs
1/2 cup melted butter
1 tsp baking powder
1/4 tsp salt
peel of 1 lemon
extra flour and butter for greasing pan
Directions:
Work together the sugar and eggs. Blend in flour and melted butter. Work the dough till it is a smooth blended dough and add in the baking powder and salt and lemon peel. Butter and flour a cake pan and bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean. Should be golden on top. Remove from oven and cool. 

For the Dough
2 cups all purpose flour
1/4 cup semolina flour
3 eggs and a pinch of salt
For the Filling
1 cup ricotta cheese
2 tablespoons finely chopped pistachios
zest of 1 fresh lemon
pinch of salt and black pepper
For the Sauce
2 cups fresh cherry or grape tomatoes
1 handful of fresh mint leaves (leave whole do not chop)
1 clove garlic
1 tablespoon finely crushed pistachio nuts
2 tablespoons extra virgin olive oil
salt and pepper to taste

2 cups fresh corn kernels cut from 2 corn cobs
1/3 cup silken tofu (or substitute 1/4 cup sour cream + 1/4 cup farmers or cream cheese)
1 tablespoon fresh lime juice
1/4 tablespoon sea salt
Freshly Ground Black pepper to taste
8 cherry tomatoes cut in quarters or 2 medium size tomatoes chopped
1/3 cup fresh basil leaves chopped
Directions:
Place milk in sauce pan and place in corn. Cook on medium heat just until corn is tender (about 8-9 minutes). Remove from heat and let cool When cool place 2/3 cup corn mixture in food processor with tofu, lime juice ,salt and pepper to taste. Blend till creamy. Place into a serving bowl and add in remaining corn mixture, tomatoes and chopped basil leaves.