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About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Butter

    Butter

  • Yellow Onion

    Yellow Onion

  • Arborio Rice

    Arborio Rice

  • White Wine

    White Wine

  • Parmesan Cheese

    Parmesan Cheese

  • Salad Tomatoes

    Salad Tomatoes

  • Pesto

    Pesto

  • Parsley

    Parsley

METHOD

1
MISE EN PLACE Peel and finely onion. Chop tomatoes. Pick and chop parsley leaves.
2
Place a medium sauce pan over high heat. Add 2 1/2 cups water and bouillon cube, turn off the heat and cover to keep warm. This is your broth.
3
Meanwhile, place a sauté pan over medium-high heat. When hot, add butter and onion. Cook, stirring, until onion is softened, about 3 minutes.
4
Add rice and stir until rice grains are coated with the butter and their centers appear opaque with a translucent exterior, about 1 minute.
5
Add wine all at once. Stir until wine has evaporated.
6
Reduce heat to medium. Add 1/2 cup broth, stirring rice constantly. When all of the liquid has been absorbed, add another 1/2 cup broth, and stir until it is absorbed. Repeat this process until all of the broth is used and the risotto is creamy, but still retains a slight texture ("al dente") about 18 minutes.
7
Remove risotto from the heat. Stir in Parmesan, tomatoes and pesto, combining well. Season to taste with kosher salt and black pepper. Divide between 2 bowls, top with parsley, and enjoy!