The chef from Angelo’s Wine Bar in Chicago’s Albany Park neighborhood shared a risotto recipe. Summer Risotto (serves 2-3) Ingredients: 1 ½ teaspoon sofrito 1 teaspoon garlic (minced) ½ oz. tomato confit 3 oz. white wine ½ cup Arborio rice 1 ½ cup vegetable stock (plus 3-6 oz. for sautéing) 1 oz. charred Vidaila onion (chopped) 2 oz. English pea (can substitute fresh or frozen peas instead) 2 oz. charred corn (can substitute fresh or frozen corn as long […]
Source: wgntv.com