Sauteed Corn Risotto
We are in that in-between right now of seasons where we are almost done with summer and getting ready for fall. I find myself wanting to cook fall foods like roasts, soups and chilis, but still want to use some fresh summer items. I’ve been trying to use up some fresh corn that I have and thought risotto would be a perfect, yummy way to use it.
Ingredients:
2 cups fresh corn off the cob (you can use frozen if you want)
1.5 cups short grain rice like arborio
1/4 cup unsalted butter
1 teaspoon garlic powder
salt and pepper to taste
6 cups of chicken broth
1 cup of parmesan reggiano
Green onion for garnish
Directions:
Heat the butter in a large sauce pan on medium heat. I used this pan from Le Creuset. Add the corn and let it cook for about 5 minutes stirring to prevent anything from sticking to the pan.
After those 5 minutes, add the rice and cook until it starts to become a little translucent, about 5 minutes. If the mixture becomes too dry, turn the heat down a little bit and add another small pad of butter. Stir often to prevent the rice from sticking to the pan.
Once the rice has cooked for about 5 minutes, add the garlic powder, salt and pepper. Follow up with 2 cups of the chicken broth.
The mixture should cook down and the rice will absorb the chicken broth every 8-10 minutes. Once the rice has absorbed the broth, add another 2 cups of chicken broth. Repeat this process once more for a total of three times until all of the broth is in the mixture.
Once the third and final broth addition has been added, let it cook down for about 5 minutes, then add the parmesan and stir vigorously. You’ll notice the risotto will begin to thicken immediately. Once the parmesan is incorporated, add more salt and pepper to taste.
Serve with green onion garnish. Enjoy!
