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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Corn Risotto Recipe

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This recipe for Corn Risotto is from Mangia with the Buriani's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ears of corn (remove kernels from cobb and separate 1 of them for sautéeing).
2 shallots
1 garlic clove
2 Cups Arborio or vialone nano rice
8 Cups broth (more if needed).
1/2 Cup good white wine.
1/2 Cup parmigiano + lots more for topping
3 Tablespoons cold butter
Zest of 1 lemon
Salt and pepper to taste
chives for topping

Broth:
10 Cups water.
3 parmigiano reggiano rinds
1 carrot
1 celery
1 garlic clove
1 onion
greens of leeks
the corn cobbs once you cut off the kernels
handful parsley
Salt and pepper
Directions:
Directions:
Directions:
1.- sautée the veggies for the broth with olive oil for 3-5 min, add the parmigiano rinds, water, parsley and bring to a boil. Cover and simmer for at least 1 hr. I did it for a couple
2.-Blend the kernels except for the 1 that you separated into a puree. Strain.
3.- sautée the corn kernels and remove. Cook the puree in that same pan until it thickens, stirring constantly for about 30-45 sec.
4.- toast your rice for about 3-4 min. Remove from the pan.
5.- sautée the shallot and garlic on medium for about 3 min. Add in rice and white wine. Let it reduce for 2 min.
6.- start adding the broth 1 cup at a time, stirring vigorously until al dente. About 15-17 min.
7-. Kill the heat, add the corn kernels, butter, parmigiano, lemon zest, salt and pepper. Mix. Add corn puree at the end.
8.- top with chives, black pepper and more parm.
Preparation Time:
Preparation Time:
4

 

 

 

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