John Franchetti, chef

I was born and raised in Santa Rosa and 
graduated from Cardinal Newman High School in 1985. 

Growing up in wine country, it was easy to want to become a chef and put the food and wine and beer together. So basically living the dream in the area where people meca too for food, wine and beer. The principle of knowing where your ingredients come from is and will always be important to me.

University of Johnson & Wales, graduating with an Associates Degree in Culinary Arts and a Bachelors Degree.

Work history:

Providence Rhode Island:
TFD Food Truck
Adesso wood fired pizzeria

New Orleans:
Commanders Palace with Emeril Lagasse
Emeril’s restaurant

Mission Lodge in Elegnigek
Partner at Gesine’s Restaurant and
 Four Courners Catering company specializing in private Jet Airline Catering

Tra Vigne pizzeria
Rosso Pizzeria and wine bar

The Now:
Rosso is the building of my dream, sourcing and preparing ingredients from people that I know, and from people who I will meet. The preparation is always simple.

 Our Flagship Rosso Pizzeria + Winebar has evolved to

 Rosso FireToGo Catering, Anywhere Rosso Pizzeria and Mozzeralla Bar, Petaluma Rosso Rosticceria and Eventi, Santa Rosa


Risotto Cakes

Makes 24 golf ball size cakes/balls

1  cup Arborio rice
1  14 oz cans of chicken stock
1/2  cup sausage, of your choice, small dice
1/2  of a medium onion (diced)
2  small cloves of garlic (minced)
1  cup dry white wine
1 1/2  red bell peppers, small dice
2  tbsp butter
S&P to taste
2  cups panko bread crumbs
1/2  cup flour


In a medium saucepan over medium/high heat, bring chicken stock and water to a simmer, then reduce heat to low.

In a large skillet, cook sausage + bell peppers, until peppers are soft, about 4 min. medium heat. Transfer to a plate, set aside

In the same skillet, sauté onions and garlic to transparency, add Arborio rice, toast (2 – 3 minutes.)

Add white wine and continue cooking for another 2 – 3 minutes, stirring occasionally, until wine is completely cooked out.

Continue with ladling the preheated chicken stock/water gradually, two ladles at a time, allow to cook out completely before adding the next ladle. Total cooking process is around 18 – 20 minutes

Now add sausage + bell pepper mixture into finished rice.

Transfer the risotto to a 9 x 13 sheet pan, spread to a thin layer and refrigerate to set aside for about 1 hour.



Set up a dredging station with the two eggs (whisked) in one dish, flour in a second dish and panko in a third dish.

Form small round patties/cakes with the chilled risotto (around 3″ diameter, 1″ thickness) and set aside.

Begin coating by dipping first in the egg, then the flour, then the panko.

Set the breaded cakes aside.

Fry the cakes to a nice golden brown hue then transfer to wire racks over a sheet pan. Putting them on wire racks while they’re still hot from the oil, allows the air to circulate around them, to keep them crisp.

Sprinkle w/coarse salt.


1229 N Dutton Ave
Santa Rosa, Ca 95401
(707) 526-1229

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