Heat 2 Tbsp. of olive oil over medium heat in a sauce pan; then sauté the shallots until softened, stirring frequently for approximately 3 minutes. Add the garlic sautéing until garlic becomes fragrant then add the bay leaf and rice stirring to evenly coat the grains with the olive oil. Slowly pour in the wine; cook until the wine is almost fully absorbed. Turn heat down to medium low; add 1/3 of the hot chicken broth to the grains stirring continuously. Add remaining broth gradually maintaining the broth above the surface of the grains until fully incorporated.
Fold in butter and cheese until fully incorporated. Then gently fold in the cilantro pesto, roasted corn kernels, and chili. Season the risotto with salt and pepper. Allow resting for 1 minute to check consistency. My preference is a moist, not wet, risotto consistency. *If not moist add a touch of stock until desired consistency is achieved.
Combine cherry tomatoes and lettuce leaves in a bowl tossing with lemon olive oil, salt and black pepper.
Begin plating by placing the risotto in the dish, top the risotto with tomato and lettuce leaves.
Drizzle with Habanero oil, Sky Hawk Olive Oil is a great choice.
Enjoy at home or enjoy at Morgan’s Restaurant. It’s your choice and a delicious experience.
Morgan’s Restaurant is located on the 2nd floor of the Sheraton Grand Sacramento Hotel
