Fresh Corn Risotto π½
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:
| Quantity | Ingredient |
|---|---|
| 5-6 ears | Fresh corn |
| 4 cups | Boiling water |
| 2 tbsp | Butter |
| 3-4 | Onions |
| 4 cloves | Garlic |
| 1 cup | Arborio rice |
| 1/2 cup | Parmesan cheese |
| – | Heavy cream |
| – | Salt to taste |
Instructions:
-
Prepare the Corn Stock:
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- 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.
-
-
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 sautΓ© until the onions turn translucent and fragrant.
-
Prepare the Risotto:
- Add the Arborio rice to the pot with the sautΓ©ed 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.
-
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.
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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.
-
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.
