At Otium, chef Timothy Hollingsworth serves up diverse American cuisine adjacent to the Museum of Contemporary Art. The menu is an eclectic one, prompting the LA Times to call Otium the most ambitious restaurant in America last year. But despite the fanfare of runaway hit restaurant, Hollingsworth still enjoys the simple pleasure of creating a shareable meal. When he’s not at the restaurant, he likes to cook for his wife and daughter, streamlining the process by combining his own recipe with Campbell’s classics, Cream of Chicken and Cream of Mushroom soups. Here’s how he makes risotto in his own kitchen.
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