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.
- 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
- 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.
- Heat oil in a large saucepan over medium heat; add green onion and saute two minutes.
- 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.
- Add corn (kernels plus puree) with last 1/2 cup of broth. Stir in cheese and season with salt and pepper to taste.