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Corn Risotto Recipe

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This recipe for Corn Risotto, by , is from ~ Dinner's Ready The Easy Way ~, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terri De Caro
Added: Thursday, April 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
* 5 cups low sodium chicken broth
* 3 green onions
* 1/4 cup olive oil
* 1 1/2 cups uncooked short grain aborio rice
* 2 cups fresh corn kernels
{from about 3 ears of corn}
* 1/3 cup grated parmesan cheese

Directions:
Directions:
*Bring the broth to a boil in a medium saucepan over high heat.*Reduce the heat to low.
*Chop the green onions,separating the whites from the green tops {be sure to wash & clean these well}
*Heat the oil in a large saucepan over medium heat until it's hot. Add the onion whites & cook 'til tender,stirring often.
*Add the rice,stir & cook 'til heated through.
*Add 1/2 cup of the hot broth,cook & stir 'til the broth is almost absorbed. Continue adding broth this way 'til rice is creamy,but still firm in the center.
**THE SECRET TO COOKING OBORIO & ORZO IS TO STIR CONSTANTLY,CHECK FOR DONENESS OFTEN & REMOVE FROM THE HEAT JUST BEFORE ALL THE LIQUID IS ABSORBED**
*Add the corn during the last 10 minutes of the cooking process.
*Stir in the cheese,transfer to a serving dish,top with the green onion pieces & a little more cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
about 45 minutes

 

 

 

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