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About the Dish

  • Shallot


  • Arborio Rice

    Arborio Rice

  • White Wine

    White Wine

  • PeachDish Salt

    PeachDish Salt

  • Corn


  • Summer Squash

    Summer Squash

  • Butter


  • Parmesan Cheese

    Parmesan Cheese

  • Basil



Remove outer husk and silk from corn cob, cut kernels from the cob, and using the back of a knife, scrape cob over a bowl to remove corn “milk.” Combine kernels and cornmilk and reserve.
Prepare your mise en place: Peel, halve and mince shallots. Remove squash stem and quarter lengthwise, then slice crosswise into thin pieces. Remove basil leaves from stem and roughly chop.
Place 2 1/2 cups water in a small saucepot over medium heat. Heat olive oil in a deep skillet over medium-low heat. Add shallots and cook while stirring until they begin to become translucent, about 2 minutes.
Add rice to the shallots. Cook rice 2 minutes while stirring continuously, then add cooking wine and 1/2 teaspoon PeachDish salt.
Cook for 1 minute more, then add 1/2 cup warm water. Stir the rice as it soaks up the liquid. When most of the liquid has been absorbed, add another 1/2 cup water and continue to stir while it is absorbed. Repeat this process 2 more times.
When you have added a total of 2 cups water (4 additions of 1/2 cup each) and have ½ cup remaining, add corn (with corn milk) and squash to the risotto and stir to combine. Add remaining 1/2 cup water. 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 grated parmesan, and stir vigorously to melt butter and cheese. Taste and adjust seasoning as desired.
Divide the risotto into two bowls and top with chopped basil. Serve & enjoy!