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About the Dish

  • Beautiful Briny Sea Aegean Salt

    Beautiful Briny Sea Aegean Salt

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Artichoke Hearts

    Artichoke Hearts

  • Shallot

    Shallot

  • Arborio Rice

    Arborio Rice

  • White Wine

    White Wine

  • Edamame

    Edamame

  • Sun-Dried Tomatoes

    Sun-Dried Tomatoes

  • Butter

    Butter

  • Parmesan Cheese

    Parmesan Cheese

  • Parsley

    Parsley

  • Oregano

    Oregano

METHOD

1
• In a saucepan, combine 4 cups water, 1/4 teaspoon Aegean Salt and bouillon. Place over medium heat. • When the liquid comes to a simmer, remove from heat. Keep warm.
2
MISE EN PLACE • Pick and chop parsley and oregano leaves together. Add herb stems to broth. • Thinly slice basil. • Peel and mince shallot. • Dice dried tomato. • Reserve artichoke oil. Dice artichoke stems. Cut blossoms into 6-8 pieces.
3
• Place a sauté pan over medium heat. Add 2 teaspoons reserved artichoke oil. • Add shallot. Cook, stirring, until shallot begins to become translucent, 2-3 minutes.
4
• Stir in rice. Cook, toasting rice, 1-2 minutes. • Stir in wine.
5
• Remove herb stems from broth. • Stir 1/4 cup broth into rice. Cook, stirring vigorously, until liquid is almost fully absorbed. • Repeat this process until you’ve used all the broth and the rice is tender but still firm (“al dente”).
6
• Stir in tomato and edamame. Cook, stirring, until edamame is warmed, 1-2 minutes. TIP: The dish should be a similar consistency to firm rice pudding. If it is too stiff or you’d prefer rice to be more tender, stir in a little warm water. If risotto is too thin, cook a little longer.
7
Remove from heat. Stir in butter and most of Parmesan (save a little for garnish).
8
• Gently fold in artichoke and herbs. • Taste and adjust seasoning as desired with Aegean Salt.
9
Divide risotto between 2 bowls. Top with remaining Parmesan, and enjoy!