Corn Risotto

Posted by Lindsey On 10:51 AM

I saw this recipe on Annie's blog a few weeks ago and knew I had to try it. I made it last night and it was fantastic. This will for sure go into our rotation. It was creamy, and very fresh tasting. It is a good side dish for all year round. We loved it.



Fresh Corn Risotto


Ingredients:

3 cups low-sodium chicken broth

1 bay leaf

1 ½ tbsp. extra-virgin olive oil

½ medium onion, finely chopped

¾ cup Arborio (medium grain) rice

¼ cup dry white wine

½ - 1 cup fresh corn kernels, from 1-2 ears. I used frozen corn and it still turned out very good!

½ cup freshly grated Parmesan cheese


I also added 1 minced garlic clove

salt and freshly ground pepper



Directions:

In a medium saucepan bring the chicken broth to boil with the bay leaf. Keep the broth 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 a half cup of the warm broth and cook over moderate heat until nearly absorbed. Continue adding the stock a half 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, and continue to add the remaining stock as before. The risotto is done when it is al dente and creamy, about 25 minutes total. Stir in the cheese and season with salt and pepper to taste. Discard the bay leaf and serve.

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