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
You remember that crazy good, melt-in-your-mouth risotto you had on vacation in Florence that consistently appears on your "Most Memorable Meals Ever" list? Whip up this date-night staple with the addition of tender mushrooms and aromatic truffle oil. Traditional Arborio rice is toasted and slow-cooked with white wine and a mushroom mélange, and finished with fresh chives, crushed peppercorns, and a drizzle of truffle oil. It's so silky and sinful, you'd never know this dish was low-calorie!
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
Prepare the Ingredients
Slice mushrooms thinly. Stem and mince parsley. Mince chives (cut four 2" pieces for garnish). Peel and mince shallot.
Prepare the Broth
Combine vegetable base and 4 cups water in a medium pot. Place over very low heat and whisk until completely dissolved.
Sauté the Mushrooms
Place a medium pan over medium-high heat. Add 1 tsp. olive oil and mushrooms to hot pan and cook until caramelized, 4-6 minutes. Transfer half the mushrooms to a plate. Remaining mushrooms will be cooked with risotto in same pan, lending it great umami flavor.
Make the Risotto
Return pan with mushrooms to medium heat. Add 1 tsp. olive oil and shallot and cook until aromatic, 30-60 seconds. Stir in Arborio rice, coating completely, and toast 1-2 minutes. Add white cooking wine and half the cracked peppercorns, stirring constantly until fully absorbed. Add 1 cup warm broth and stir until absorbed. Continuing add warm broth 1 cup at a time, stirring constantly, until all liquid is absorbed and rice becomes tender, 15-20 minutes.
Finish the Risotto
Once risotto is tender, remove from burner and stir in any remaining broth, remaining mushrooms, 1 Tbsp. olive oil, half the chives (reserve remaining for garnish), half the parsley (reserve remaining for garnish), and ½ tsp. salt.
Plate the Dish
Place a serving of risotto onto a plate or shallow dish. Garnish with remaining parsley, remaining chives, remaining cracked peppercorns, and a luxurious drizzle of truffle oil. Top dish with reserved chive sprigs.
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