Caramelized Onion Risotto With Corn and Bacon
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 3 ears corn, silk discarded, husks left on
- 7 tablespoons butter, unsalted
- 3 large sweet onions, thinly sliced
- 4 ounces thick slab bacon, 2x1/4-inch strips
- 8 cups chicken broth
- 1 medium onion, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 small celery rib, coarsely chopped
- 2 cups arborio rice
- 1 cup dry white wine
- 1⁄4 cup parmesan cheese, grated
- salt and pepper
- fresh chervil, for garnish
directions
- Light a grill or preheat the oven to 350.
- Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender.
- Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs.
- Melt 3 tablespoons butter in a large nonreactive saucepan.
- Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes.
- Add to the corn kernels.
- Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes.
- Transfer to paper towels to drain.
- Pour off all but 2 tablespoons of the fat.
- In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm.
- Meanwhile, heat the bacon fat.
- In a food processor, finely chop the onion, carrot and celery.
- Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Add the rice and stir until evenly coated with fat.
- Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes.
- Stir in the corn, sliced onions and bacon.
- Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed.
- Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
- Cook until the rice is just tender, about 25 minutes.
- Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper.
- If the risotto is too sticky, add a little more stock.
- Serve, garnished with chervil sprigs.
-
NOTE:
- To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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