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About the Dish

  • Shallot


  • Arborio Rice

    Arborio Rice

  • White Cooking Wine

    White Cooking Wine

  • PeachDish Salt

    PeachDish Salt

  • Corn


  • Butter


  • Parmesan Cheese

    Parmesan Cheese

  • Basil



Prepare your mise en place: Peel, halve and mince the shallots. Remove the outer husk and silk from the corn cob, cut the kernels from the cob, and using the back of the knife, scrape the cob over a bowl to remove the corn “milk.” Combine the kernels and cornmilk and reserve. Wash the squash, remove the stem and quarter lengthwise, then slice crosswise into thin pieces. Remove the basil leaves from the sprig and roughly chop.
In a small saucepan, heat 2 1/2 cups water over medium heat. In a medium saucepan, heat olive oil over medium-low heat. Add the shallots and cook 2 minutes while stirring, then add the rice. Cook the rice 2 minutes while stirring continuously. Add the cooking wine and 1/2 teaspoon PeachDish salt.
When you have added a total of 2 cups water (4 additions of 1/2 cup each) and have ½ cup remaining, add the corn and squash to the risotto and stir to combine. Add the remaining water and another 1/4 teaspoon of PeachDish salt. Cook 4-5 minutes more, stirring continuously. The rice should be plump and tender by now, but if not add a little more water and cook longer.
Remove from heat, add butter and Parmesan, and stir to combine well. Taste the risotto and adjust the seasoning if desired.
Divide the risotto into two bowls and top with chopped basil. Enjoy!