3 tbsp olive oil

2 cups Carnaroli or Vialone Nano rice

4 cups hot chicken stock

2 tablespoon spice chica chimichurri

Grated cheese

Optional additions: puréed beets, pesto, shrimp, etc.

In a heavy pan, toast the rice in the olive oil for a few minutes. Pour the hot stock over the rice and stir. Cover the pan, and reduce heat to a simmer. After about 10 minutes stir in any additions you’ve decided to use. Replace cover, and simmer for another 4 minutes. Rice should be completely cooked at this point. Give the rice a final stir, all chimichurri spice and 1/2 spoon of chimichurri spice and serve with grated cheese.

IDEAS: Feel free to garnish the risotto with woodland mushrooms sautéed with shallots and white wine, and serve it with Pinot Noir. Or lay roasted lamb chops overtop of it, and enjoy it with Syrah. Or make the basic recipe with a simple addition of lemon zest and basil and pour served with a glass of Riesling.