Monday, August 25, 2008

Fresh Corn Risotto

I had a few ears of grilled corn leftover and I knew exactly what I wanted to do. I had my eye on Liz's Fresh Corn Risotto from Food and Wine magazine.

The risotto came out great. It was creamy and delicious.

Fresh Corn Risotto

6 cups chicken stock or low-sodium broth
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
1 1/2 cups arborio rice (12 ounces)
1/2 cup dry white wine
1 cup white corn kernels (from 2 ears)
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
Salt and freshly ground pepper

In a medium saucepan, bring the chicken stock to a boil with the bay leaf.
Keep the stock warm over very low heat.
In a large saucepan, heat the olive oil.
Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes.
Add the rice and cook, stirring until opaque, about 3 minutes.
Add the white wine and cook, stirring, until completely absorbed, about 1 minute.
Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.
Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions.
After about half of the stock has been added, stir in the corn, then add the remaining stock.
The rice is done when it's al dente and creamy, about 25 minutes total.
Stir in the cheese and butter; season with salt and pepper.
Discard the bay leaf and serve.


Liz said...

I am glad you enjoyed it!

Cate said...

Yum! I need to try this!

Maryanna said...

I'm always looking for a new risotto recipe. This one looks great.

Kevin said...

Sweet corn sounds like it would make a great risotto!