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About the Dish

  • Shallot

    Shallot

  • Arborio Rice

    Arborio Rice

  • White Cooking Wine

    White Cooking Wine

  • PeachDish Salt

    PeachDish Salt

  • Corn

    Corn

  • Summer Squash

    Summer Squash

  • Butter

    Butter

  • Gruyere Cheese

    Gruyere Cheese

  • Basil

    Basil

METHOD

1
MISE EN PLACE • Shuck corn. Cut kernels from corn; scrape milky liquid from cob. • Peel and mince shallots. • Halve squash lengthwise; thinly slice crosswise. • Pick and roughly chop basil leaves.
2
• Place a small saucepan over medium heat. Add 3 cups water. This is your risotto cooking water. • Place a deep sauté pan over medium-low heat. Add 1 tablespoon olive oil. Add shallot. Cook, stirring, until shallot begins to become translucent, about 2 minutes.
3
• Add rice to shallots. Cook, stirring, until shallot is translucent, about 2 minutes. • Add wine and 1/2 teaspoon PeachDish Salt. Cook, stirring, until wine is mostly absorbed, 1-2 minutes.
4
• Stir in 1/2 cup warm water. Simmer, stirring, until liquid has been absorbed. • Repeat this process 3 more times.
5
• Stir in corn and squash. • Add 1/2 cup warm water. Cook, stirring, until water is absorbed. • The rice should be plump and tender. If not, add a little more warm water, stirring until water is absorbed.
6
• Remove pan from heat. Stir in butter and Gruyere. • When cheese melts, taste and adjust seasoning as desired with PeachDish Salt.
7
• Divide risotto between 2 bowls. • Top with basil. Enjoy!
8