Fresh Corn Risotto

Recipe by labouchet
READY IN: 30mins




  • Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups), and puree the rest in a blender with some of the stock/broth.
  • Strain through a sieve and add this strained liquid to the rest of the stock in a saucepan.
  • Taste for seasoning (salt).
  • Heat to boiling point when ready to prepare risotto (and have the hot water available, just in case).
  • In another pot (the one you will use for risotto), saute the onion and garlic in 2 tbs butter, until onion is translucent.
  • Add the rice, and coat well, cooking another minute or so.
  • Add reserved corn kernels.
  • Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring very frequently.
  • Add more broth as it is absorbed by the rice.
  • Continue this way for about 20 minutes, or until rice is cooked but"al dente", in a creamy base of"sauce".
  • *ORsee optional method of cooking, below.
  • If rice isn't done after using all the corn stock, continue to cook using hot water, 1/2 cup at a time.
  • When rice is done to taste, add the remaining butter, cheese or cream, and taste again for salt and pepper.
  • Serve at once.
  • *Optional"cheater's"method of cooking risotto: Add 1/2 the hot stock to rice (and hold back the kernels); stir only occasionally.
  • When stock is absorbed, add kernels and rest of stock, stirring enough to avoid rice sticking to bottom.
  • Continue as above.
  • For vegetarians use vegetable stock.