Place another medium pot over medium-high heat and add 1 tsp. olive oil.

Add rice and a pinch of salt and pepper to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add 1 cup boiling water from other pot and half the chicken base (reserve remaining for sliced beef) to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Add shredded cheese, butter, 1/4 tsp. salt, and a pinch of pepper. Stir to combine, then cover and set aside.

While risotto cooks, continue recipe.

Mince chives.

Halve and peel onion. Slice halves into thin strips.

Pat sliced beef dry. Coarsely chop, then separate pieces.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add onions to hot pan and stir occasionally until browned and caramelized, 10-12 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, as needed.

Stir in half the balsamic vinaigrette (reserve remaining for arugula) until combined, 30-60 seconds.

Add sliced beef to hot pan and stir occasionally until no pink remains and beef reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

Add remaining chicken base, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until combined, 1-2 minutes.

Remove from burner. Rest, 3 minutes.

While sliced beef cooks, continue recipe.

In a mixing bowl, combine arugula and remaining balsamic vinaigrette (to taste).

Plate dish as pictured on front of card, topping risotto with sliced beef mixture. Garnish with chives, blue cheese (to taste), and arugula. Bon appétit!