Sweet Corn Risotto
One of my favorite dishes at Cooper's Haw is their Sweet Corn & Tomato Risotto. So I decided to find a recipe to make it myself. This one doesn't have tomatoes in it, but feel free to add some diced tomatoes at the end. Sometimes I do, sometimes I don't.
Ingredients
- 3 medium ears of corn shucked
- 6 cups chicken or vegetable stock
- 1 large leek white and green parts chopped and rinsed
- 1 1/4 cups arborio rice
- 1/4 cup dry white wine
- 2 tablespoons butter
- 1/2 cup freshly grated parmesan
- olive oil
- salt & pepper
Instructions
- Cut the corn from the cobs. Place the stock and stripped corn cobs in a pot over high heat (break the cobs in half if needed). Once the broth comes to a boil, reduce the heat to low and cook for 15 minutes. Remove the cobs, scraping along the length of the cobs with a spoon or spatula to remove any extra liquid.
- Coat the bottom of a large, heavy-bottomed pot with olive oil and place over medium heat. Once the oil is hot, add the leek and a pinch of salt, and sauté until tender, about 5 minutes. Add the rice and sauté another 2 minutes. Add the wine and stir until almost full evaporated, 1 minute.
- Add a ladle of stock to the rice. Stirring often, continue adding stock as the rice absorbs each addition, until the mixture is creamy and the rice is cooked through but still firm (al dente), about 30 minutes. Stir in the butter, cheese, and corn kernels. Season to taste with salt and pepper and serve warm.
Notes
If you run out of stock before the risotto is done, warm a little water to use for your final addition.
