Photo & Recipe: Aaron Kujawa

Photo & Recipe: Aaron Kujawa

Servings: 4


  • 2 Cup diced onlon
  • 1 Cup diced carrot
  • 1 Cup diced celery
  • 3 Tbs chopped garlic
  • 2 Cups Cascina Belvedere Carnaroli Italian Rice
  • 2 Cups white wine
  • 8 Cups chicken stock
  • 16ozEvergreen Lane Mattone diced
  • 2 Cups baby spinach
  • 3 /4 Cup julienned sundried tomato
  • 1 Tsp thyme
  • 2 Tbs finely chopped basil
  • 3 Tbs Olive oil
  • 3 Tbs room temperature butter


1. Over medium heat add olive oil into a 8 qt stock pot.

2. Sweat carrot, celery, garlic &onion.  Reduce to medium-low heat.

3. Add rice and toast until it smells slightly nutty...DON'T BURN!

4. Add your white wine, once the wine is almost absorbed add your chicken stock 1 cup at a time. Let the rice soak up stock add a cup at a time until your risotto is al dente.

5. When your risotto has the perfect consistency remove from heat. Add your basil, thyme, sundried tomatoes & mattone.

6. Gently stir until the mattone is melted throughout your rice, add your butter and cover. Let set for 10 mins.

7. Stir 1 final time and serve as is or pair it with the protein of your choice and enjoy!

Posted on December 4, 2016 and filed under Dinner.