Corn Risotto


What makes rice ‘risotto’ rather than plain old rice? Its creamy consistency. Mmm. I could eat a different flavor risotto every day. I chose corn risotto as an accompaniment to turkey legs for tonight’s dinner as it seemed somewhat seasonal and appropriate. If corn is still considered a vegetable, it’s on the top of my list.

ingredients.

  • 2 c. fresh corn kernels (I used canned corn)
  • 2 T. olive oil
  • 2 green onions, chopped
  • 1 c. Arborio rice
  • 3 to 4 c. hot chicken stock or broth
  • 1/3 c. grated Parmigiano Reggiano cheese
  • salt and pepper

directions.

  1. Heat the chicken broth or stock in a saucepan over medium heat. Puree one cup of corn kernels; set in a bowl with remaining corn kernels on the stove. Grate the parmesan cheese and set in a bowl on the stove.
  2. Heat oil in a large saucepan over medium heat; add green onion and saute two minutes.
  3. Add rice and saute two minutes. Decrease the heat on your stove-top to a medium low. Add hot broth or stock, 1/2 cup at a time, cooking and stirring until absorbed before adding more.
  4. Add corn (kernels plus puree) with last 1/2 cup of broth. Stir in cheese and season with salt and pepper to taste.
  • Recipe rating:

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out /  Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s