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About the Dish

  • Shallot

    Shallot

  • Arborio Rice

    Arborio Rice

  • White Wine

    White Wine

  • PeachDish Salt

    PeachDish Salt

  • Corn

    Corn

  • Summer Squash

    Summer Squash

  • Butter

    Butter

  • Parmesan Cheese

    Parmesan Cheese

  • Basil

    Basil

METHOD

1
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.
2
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.
3
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.
4
Add rice to the shallots. Cook rice 2 minutes while stirring continuously, then add cooking wine and 1/2 teaspoon PeachDish salt.
5
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.
6
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.
7
Remove from heat, add butter and grated parmesan, and stir vigorously to melt butter and cheese. Taste and adjust seasoning as desired.
8
Divide the risotto into two bowls and top with chopped basil. Serve & enjoy!