Fresh Corn Risotto 🌽

Overview:

Fresh Corn Risotto is a delightful and creamy dish that captures the essence of sweet, succulent corn in every bite. This recipe, a favorite among vegetable enthusiasts, celebrates the simplicity and freshness of seasonal produce. With its creamy texture and rich flavor, it’s a perfect way to savor the goodness of fresh corn straight from the cob.

• Cook Time: 20 minutes
• Prep Time: 10 minutes
• Total Time: 30 minutes
• Serves: It’s flexible, but typically serves 4-6 people.

Ingredients:

Instructions:

1. Prepare the Corn Stock:

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   • Start by reserving about half of the corn kernels, roughly 1 and 1/2 cups, and set them aside.
   • In a blender, puree the remaining corn kernels with some of the boiling water until smooth.
   • Strain the puree through a sieve, collecting the liquid. Add this strained liquid to the remaining boiling water in a saucepan.
   • Season the corn stock with salt to taste and bring it to a gentle simmer.

2. Saute the Aromatics:

   • In a separate pot, melt 2 tablespoons of butter over medium heat.
   • Add finely chopped onions and garlic to the melted butter and sauté until the onions turn translucent and fragrant.

3. Prepare the Risotto:

   • Add the Arborio rice to the pot with the sautéed onions and garlic. Stir well to coat the rice grains with the buttery mixture, allowing them to toast slightly for about a minute.
   • Incorporate the reserved corn kernels into the rice mixture, infusing it with the essence of fresh corn.

4. Cook the Risotto:

   • Begin adding the hot corn stock to the rice mixture, one or two ladles at a time, stirring frequently.
   • As the rice absorbs the liquid, continue adding more stock gradually, maintaining a creamy consistency.

5. Optional Method: Cheater’s Risotto

   • Alternatively, if you prefer a simpler method, add half of the hot stock to the rice initially, stirring only occasionally until absorbed.
   • Then, add the reserved corn kernels and the remaining stock, continuing to cook until the rice reaches the desired creamy texture.

6. Finish and Serve:

   • After approximately 20 minutes of cooking, the rice should be cooked but still slightly firm to the bite, known as “al dente.”
   • To finish, stir in the remaining butter, Parmesan cheese, and a splash of heavy cream, adjusting the seasoning with salt and pepper to taste.
   • Serve the Fresh Corn Risotto immediately, garnished with additional grated Parmesan cheese if desired.

Tips and Variations:

• Vegetarian Option: For a vegetarian-friendly version, substitute vegetable stock for the corn stock to enhance the savory flavors.
• Texture Preference: Adjust the amount of broth added according to your desired consistency, keeping in mind that risotto should have a creamy yet slightly firm texture.
• Garnish Ideas: Enhance the presentation by topping the risotto with freshly chopped herbs like parsley or chives for a burst of color and flavor.

Nutritional Information (per serving):

• Calories: 331.8
• Fat: 11.1g
• Saturated Fat: 5.8g
• Cholesterol: 27.4mg
• Sodium: 410.6mg
• Carbohydrates: 47.5g
• Fiber: 3.1g
• Sugar: 5.3g
• Protein: 12g

Fresh Corn Risotto is a comforting dish that embodies the essence of summer, offering a harmonious blend of flavors and textures that will tantalize your taste buds with each spoonful. Whether enjoyed as a main course or a side dish, this recipe is sure to become a favorite in your culinary repertoire, celebrating the abundance of seasonal produce in a simple yet elegant manner.