This is super yummy and not hard to do.
You can use frozen corn off season with equal results.
The leftovers warm up beautifully, just add another splash of broth to do that so it does not stick.
This recipe is revised from one by Anna Jones.
Serves 4.
Corn Risotto Recipe
3 corn on the cob
3 1/2 vegetable stock
extra virgin olive oil
1 stick of celery, finely chopped
1 white onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1 cup Arborio rice
1 cup more vegetable stock
2/3 grated Parmesan cheese, plus extra to serve
1 large knob of butter
1 green chili or jalapeno, de-seeded and very finely chopped
First, cut the corn kernels from the cobs into a bowl, then chop the shaved cobs into three.
Pour the vegetable stock into a deep pan, add the chopped cobs and bring to a simmer, then keep warm over a low heat while you make the risotto, as you’ll want it to be hot when adding it to the rice.
In a food processor, blitz a quarter of the kernels with a tablespoon of stock, until smooth and creamy; set aside to add later.
Meanwhile, heat a little olive oil in a large pan, add the celery, onion and garlic with a pinch of salt and cook over a low heat for 10-15 minutes, until everything is soft and sweet, but not browned. Turn up the heat, add the rice and stir for a couple of minutes to seal the grains, then add the cup of stock and let it evaporate.
Once all the stock has evaporated, turn the heat down to medium-low and start adding the cob-soaked stock a ladleful at a time, allowing each ladleful to be absorbed as you stir it in. When half the stock has been added, stir in the remaining corn kernels, then continue adding the stock until the rice is cooked but still has a little bite to it, and the corn is tender. This will take about 30 minutes in total.
Remove the risotto from the heat and stir in the cheese, blitzed corn, the butter and some salt and pepper. Pop a lid on top and leave to rest for a minute or two, then serve immediately, topped with a little extra grated Parmesan and the chopped chili or jalapeno.
Yum! Enjoy!
