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| Sweet Corn Risotto |
| 4 Servings |
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| Ingredients |
1/2 C Olive Oil
1/4 C Onions, diced small
2 t Chopped Garlic
1 lb. Arborio Rice
1 C Dry White Wine
1 qt Chicken Stock (hot)
1 C Sweet Yellow Corn Kernels (fresh)
1/2 C Tomatoes, peeled, seeded, diced
1/4 C Scallions, fine diced
6 T Butter (cut into 1/2" pieces)
1/2 C Grated Asiago Cheese
Salt
White Pepper |
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| Method |
Heat the olive oil in a saucepot over medium-low heat.
Add onions and sweat lightly without coloring.
Add garlic and sweat an additional 3 minutes.
Add Arborio rice and coat well with the olive oil.
Add white wine and stir well.
When the wine is absorbed, slowly add the chicken stock, 1 cup at a time.
NOTE: You must constantly stir the risotto to prevent it from sticking.
As the rice absorbs the stock, you must keep adding more until the risotto is almost cooked.
When the rice has 4 or 5 minutes to go, add the corn kernels.
When the rice is "al dente" (to the tooth) pull off the heat.
Aggressively add butter, stirring quickly to achieve a creamy consistency.
To finish, add tomato, scallions, Asaigo cheese, salt and pepper to taste.
Special Note: If you wish to cook risotto a day ahead, cook the rice until al dente, place on a sheet pan and cool. Finish the recipe with the additional hot stock, corn, tomato, scallion, cheese and seasonings. |
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