Fresh Corn Risotto
Servings: 0
Ingredients
- 6 cups chicken stock or low-sodium broth
- 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
Instructions
- In a medium saucepan, bring the chicken stock to a boil. 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. Serve.
Notes
Recipe By: Food and Wine, August 2007
Serving Size: 6
Serving Size: 6
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