Sweet Corn Risotto
This dish is a blending of summer flavors.
Ingredients:
Risotto:6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup arborio rice
½ cup dry white wine
1 ½ cups raw corn kernels (from about 2 ears corn)
¼ cup heavy cream
2 tablespoons minced chives (optional)
1 cup Parmesan cheese, for passingCorn Stock
Stock
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for
risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns
Directions:
Risotto
Bring the corn stock or chicken stock to a simmer in a saucepan and
keep it simmering as you prepare the risotto. Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper.
Add rice and cook, stirring, until grains look slightly translucent.Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn.
Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
Stock: Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for
risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns
Directions:
Risotto
Bring the corn stock or chicken stock to a simmer in a saucepan and
keep it simmering as you prepare the risotto. Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper.
Add rice and cook, stirring, until grains look slightly translucent.Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn.
Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
Stock: Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
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