All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This meal combines two of our favorite things: elote, that Mexican corn dish of divine delight, and risotto, the arm workout that results in creamy perfection beyond our wildest dreams. This marriage of flavors and concepts (not to mention Mexico and Italy) is made in flavor heaven, with spicy jalapeño and sweet corn contrasting with crispy tortillas and fresh cilantro. Dreams, heaven, divine… are we overselling it a bit? We think not; take one taste and be transported. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meat lovers! Cook proteins separately and place on top of risotto when plating. If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally with 1 tsp. olive oil in a large non-stick pan over medium-high heat until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. If using ground beef, combine with 1/4 tsp. salt and a pinch of pepper. Stir occasionally in a large non-stick pan over medium-high heat until no pink remains and ground beef reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Prepare the Ingredients
Mince cilantro (no need to stem).
Peel and mince shallot.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Cut lime into wedges.
Cook the Vegetables
Heat 2 tsp. olive oil in a medium pot over medium heat.
Add corn, shallot, 2 Tbsp. jalapeño, ¼ tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until lightly charred and tender, 3-5 minutes.
Remove from burner. Remove vegetables to a plate and cover with foil. Reserve pot; no need to wipe clean.
Start the Risotto
Return pot used to cook vegetables to medium-high heat. Add 2 tsp. olive oil, rice, and vegetable base to hot pot and stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from small pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Finish the Risotto
Add ½ cup boiling water from small pot to pot with rice and stir often again until water is nearly all 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. Stir in butter, cilantro (reserve a pinch for garnish), cheese (crumbling if necessary, and reserving a pinch for garnish), ¼ tsp. salt, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with vegetables and garnishing with reserved cilantro, reserved cheese, and tortilla strips. Squeeze lime wedges over dish to taste. Bon appétit!
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