This is the side dish I made with yesterday’s Garlic Basil Pork Tenderloin. I love using fresh, seasonal ingredients and I happened to
have corn on the cob and basil on hand so this was the perfect meal. This
recipe was also adapted from the August issue of Relish magazine.
Fresh Corn Risotto
2 corn on the cob
2 T. milk
1 T. olive oil
1 T. butter
1 large shallot, thinly sliced
1 cup rice (Arborio is best but I used Jasmine rice with nice results)
3 to 4 cups chicken broth
1 t. minced parsley
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Cut the corn kernels from the uncooked cobs. Place half of
it in a blender and add the milk. Puree; set aside.
In a large skillet, heat the olive and butter to medium. Add
the shallots and cook for a few minutes, just until they begin to soften. Add
the rice and cook for a few minutes more. Add the parsley and one-half cup of
the chicken broth, stirring frequently until absorbed. Add the corn kernels and
pureed corn. Continue adding chicken broth one-half cup at a time, cooking and
stirring until absorbed before adding more. Minimum total cooking time is 20
minutes. Just before serving season with salt and pepper and add Parmesan
cheese; stir gently to combine.
Serves 4 – 6
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