Corn Risotto Cooks Illustrated

Corn Risotto

 Cristeta Comerford, chef to U.S. President Barack Obama 

The first time I enjoyed Corn Risotto was attending the James Beard Great American Chef Rally in Milan Italy, June 2015.  Chefs of heads of government from around the world were in attendance.  An interesting dialogue with the theme, "How Will We Feed The Population of The World in 2050" followed introductions.   I requested my photo taken with President Obama's private chef, Cristeta Comerford and she obliged.  We also toured the Lisbon Barkery which is home to the world famous Panetonne and a winery famous for its Prosecco.  This Rally was held in conjunction with the "EXPO 2015".

Ingredients:

Produce

• 2 tablespoons Chives, fresh
• 1 Garlic clove
• 1 Shallot
• 3 sprigs Thyme, fresh

Condiments

• 1/2 teaspoon Lemon juice, fresh

Pasta & Grains

• 1 1/2 cups Arborio rice

Baking & Spices

• 1/2 teaspoon Black pepper
• 2 teaspoon Salt

Dairy

• 2 tablespoons Butter
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Sour cream or creme fraiche

Liquids

• 4 1/2 cups Water, hot

Other

• 4 Large or 6 medium ears corn, 4 cups of kernels cut from cobs, divided, cobs reserved to make corn purée

  
  

  Directions:

  Prepare and measure all ingredients before you begin.

  Place olive oil in heated pan, add diced shallot and minced garlic.  When translucent add Arborio rice; stir to coat grains.  When edges appear to be lightly toasted add the 4 1/2 cups hot water and 2 thyme sprigs, stir and place the lid.  Reduce heat to medium low.  Cook for 15 to 17 minutes.  Stir twice, until al dente.

  
  Add 1/2 cup Parmesan cheese and corn liquid, continue cooking while stirring for three minutes.
  
  

  Add corn kernals and continue to cook 5 additional minutes.

  
  

  Remove thyme sprigs: add fresh lemon juice, creme fraiche, 1 cup corn kernels.  Add additional hot water if necessary.