2 T The Tasteful Olive's Roasted Onion & Cilantro olive oil

6 T (3/4 stick) unsalted butter

2 oz bacon, diced

1/2 C minced shallots (2 large)

1-1/2 C Arborio rice (10 oz)

1/2 C dry white wine

Kosher salt and freshly ground black pepper

3 C chicken stock, preferably homemade

4 oz cilantro, chopped

3 C cilantro water (chop the cilantro, cover & put in blender, cover with lid, and blend 30 seconds with the water. Strain out the cilantro and squeeze dry with a towel). Use water in the recipe.

1 C freshly grated parmesan cheese

The Tasteful Olive's Fig Balsamic Vinegar, reduced (enough to drizzle)



In heavy-bottomed pot or Dutch oven, melt butter and oil. Saute the bacon and shallots on medium low heat for 10 minutes until shallots are translucent but not browned. Add the rice and stir to coat the grains with the butter. Add the wine and cook for 2 minutes. Add 2 full ladles of chicken stock to the rice, plus the cilantro, along with 1 tsp salt and 1/2 tsp pepper. Stir, simmer until stock is absorbed, 5-10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time cook until the mixture seems a little dry, then add more stock. Continue until rice is cooked through but still al dente, about 30 minutes total. Turn off the heat and add the Parmesan cheese. Mix well and serve. Plate into vessel (bowl, serving dish or onto small plates) and drizzle the Fig balsamic reduction over the rice.


Recipe by Chef Jim Tinkham

Executive Chef, Centerpoint Medical Center, Independence, MO