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Your first question may be: "what the heck is sofrito?!" While there are many approaches to making sofrito, at the end of the day it's a blend of herbs, onion, mild peppers (and sometimes tomatoes) in olive oil. It originates from Spain where the word "sofrito" is Catalan (a common language there) and means "to lightly fry". That's because Spanish recipes have you sautéing it in a pan with tomato, onion, red bell pepper, and garlic. Yet, other sofrito recipes more common to Puerto Rico and Latin America feature olive oil, cilantro, green bell pepper and garlic and have you blend it into a consistency similar to that of Italian pesto with (more common to Puerto Rican and Latin American style). From there, the sofrito is generally combined and/or sautéd with proteins, grains and veggies.

Here, I've decided to let my recent travels to Spain inspire me to create an outrageously delicious and easy risotto, but instead of actually making sofrito, I'm using Better Than Bouillon Sofrito Base from the Culinary Collection which will satisfy the flavor once mixed with water and transformed into a rich broth to infuse the rice as it cooks! Risotto Sofrito, a creamy rice dish inspired by a combination of Valencian paella and arroz con pollo, is now a thing.

This post was sponsored by Better Than Bouillon/Summit Hill Foods.

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