Thursday, August 11, 2011

August 11, 2011: Fresh Corn Risotto Recipe

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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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