Sweet Corn Risotto
photo by Rita1652
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 ears fresh-picked sweet corn or 2 1/2 cups canned corn
- 1 1⁄2 cups chopped onions
- 1 tablespoon olive oil
- 1⁄2 tablespoon butter
- 1 pinch salt
- 6 -8 cups delicate vegetable broth (or chicken broth may be substituted)
- 2 cups arborio rice
- 3⁄4 cup dry white wine
- 2⁄3 cup grated parmesan cheese
- 2 tablespoons chopped flat leaf parsley
-
Garnish
- parmesan cheese
- chopped parsley
directions
- (NOTE: If using canned corn, skip this step.) Husk and wash corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. You should have about 2 1/2 cups corn kernels.
- Spin about a cup of the kernels in a food processor or blender until they are roughly chopped and milky. Scrape out the chopped corn and remix with the remaining whole kernels.
- In a large soup pot, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender.
- Meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer.
- When onions are soft, add the Arborio rice to the soup pot and stir it gently with a wooden spoon for two minutes. Next add the wine and stir until it is absorbed.
- Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keep it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle.
- Continue with this process for 25 more minutes (TIP: Set timer now)-- adding a little broth at a time, stirring with a wooden spoon fairly frequently, for around 25 minutes or until the rice is al dente. It should form a creamy sauce around grains that are no longer crunchy but still firm.
- When the rice is just achieving this perfect balance of tender-firmness, stir in the last ladle of broth, the Parmesan cheese, and 2 Tbsp of chopped parsley.
- It is ready to serve!
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Reviews
-
Being relatively new to the making of Risotto, this recipe an excellent choice - great instructions and an excellent combination of ingredients. Used frozen corn and chicken broth. Other than snipping in parsley (didn't have the flat leaf on hand) made as posted - and have to agree with the previous reviewer - rich and creamy good! Thank you Averybird for another five star recipe.
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I made this part of my Menu #27225. And it worked out great! It is rich, sweet and creamy good. Complemented the osso buco perfectly. I used canned creamed corn and frozen corn. I skipped the salt and butter. Served as a bed for Recipe #363120. Thank you. Made for PAC http://www.recipezaar.com/bb/viewtopic.zsp?t=296583