Sweetcornrisotto Recipes

Steps:

• Heat the chicken stock in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer.
• Heat the oil in a large saucepan over medium heat until hot but not smoking. Cook the scallions, stirring, just until translucent, about 2 minutes. Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes. Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine. Cook and stir until all the liquid has evaporated, about 3 minutes. Don't let the rice brown.
• Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid is gone, ladle in another 1/2 cup stock. Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. After the rice has absorbed 2 1/2 cups stock, taste it. The rice should be firm to the bite but creamy. If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you. (You may not need all of the stock.)
• Stir in the corn and reduce the heat to very low so the risotto stops simmering. Stir in the butter, cheese, and herbs. Season with salt and pepper to taste and serve immediately.

Steps:

• Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
• Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
• Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
• Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
• Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
• In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
• Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Steps:

• (NOTE: If using canned corn, skip this step.) Husk and wash corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. You should have about 2 1/2 cups corn kernels.
• Spin about a cup of the kernels in a food processor or blender until they are roughly chopped and milky. Scrape out the chopped corn and remix with the remaining whole kernels.
• In a large soup pot, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender.
• Meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer.
• When onions are soft, add the Arborio rice to the soup pot and stir it gently with a wooden spoon for two minutes. Next add the wine and stir until it is absorbed.
• Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keep it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle.
• Continue with this process for 25 more minutes (TIP: Set timer now)-- adding a little broth at a time, stirring with a wooden spoon fairly frequently, for around 25 minutes or until the rice is al dente. It should form a creamy sauce around grains that are no longer crunchy but still firm.
• When the rice is just achieving this perfect balance of tender-firmness, stir in the last ladle of broth, the Parmesan cheese, and 2 Tbsp of chopped parsley.
• It is ready to serve!

Steps:

• Make the basil oil (preferably a day ahead of time). Bring a medium pot of water to a boil. Prepare a medium bowl of ice water. Wash the basil and remove leaves from the stem. Add the basil leaves to boiling water. Remove leaves after 10 seconds and plunge into the ice water to stop it from cooking. Shake off the basil and place between paper towels. Squeeze to get as much water out as possible.
• Add basil to the pitcher of a blender along with the olive oil and grapeseed oil. Puree. Pour into an airtight container and refrigerate overnight for deepest flavor. Or, if short on time, continue to the next step.
• Place a cheesecloth over a fine-mesh sieve. Pour the oil over the top (bring to room temperature first if it was refrigerated). Gently squeeze the cheesecloth to get as much oil out as possible. Discard the solids. Pour the oil into an airtight container and store in the refrigerator until ready to use. Keeps for up to four weeks in the refrigerator.
• Make the vegetable broth. Cut kernels off of two ears of the corn. Reserve the corn kernels for the risotto. Add cobs to the a large dutch oven or stock pot. Add carrots, celery, onions, parsley, peppercorns, and bay leaves. Bring to a boil. Reduce to a simmer and cook, stirring very gently only occasionally, until the vegetables are soft - about 35 minutes. Place a colander over a large bowl and strain broth through the colander. Rinse out the pot, then place a fine mesh sieve over the pot. Strain the broth through the sieve back into the pot. Discard solids. Add 1 teaspoon salt and stir to dissolve.
• Prep the risotto. First, grill one cob of corn to use as a garnish later on. To do this, remove the husk, rub with olive oil and sprinkle lightly with kosher salt. Heat an outdoor grill or an indoor grill pan on medium high. Cook the corn, turning occasionally, until tender and some of the corn kernels are blackened. Remove from heat and set aside.
• Have the rest of your ingredients ready before starting - the kernels removed from the two remaining ears of corn, garlic minced, wine and rice measured out.
• Bring the broth to simmer, because it's time to ...
• Make the risotto. Place a medium saute pan over low heat. Add olive oil, onion, and a pinch of kosher salt to help draw out the flavor and moisture. Gently sweat the onion (it should just barely sizzle), stirring occasionally, until tender and translucent, about 15 minutes. If your onion starts to brown, turn down the heat.
• Add 1/4 cup warm broth to further soften the onions. Cook, stirring occasionally, until the liquid evaporates.
• Next, "toast" the rice. Increase heat to medium. Add the rice and cook, stirring constantly, until the edges of the rice are translucent, about 4 minutes. Be careful not to scorch the onions or rice; if they start to brown, reduce the heat.
• Add the garlic. Cook, stirring, for 30 seconds.
• Pour in the wine and cook, stirring, until it has absorbed.
• Add one cup of the broth and cook, stirring frequently but not constantly, until the liquid has absorbed/evaporated completely. The rice should bubble gently consistently - adjust the heat if needed. Add one more cup of broth and cook, stirring frequently, until evaporated. Add the next cup of broth, then stir in the corn. Continue cooking until evaporated and add the fourth cup of broth. This whole process should take about 15 minutes. After the fourth cup is added and/or the 15-minute mark is reached, taste the rice. If it's al dente ("to the tooth"), it's done! If not, add a bit more broth and continue to cook until the rice is tender and the risotto is loose. Note: If you run out of broth, you can always add some warm water in a pinch to finish cooking.
• Stir in the zucchini. Taste and season with salt and pepper if desired.
• Spoon into serving dishes. Garnish with charred corn kernels, a generous drizzle of basil oil, and fresh basil. Serve immediately.

Steps:

• In a large saucepan, bring vegetable stock and 2 cups water to a simmer over medium heat. Meanwhile, heat oil in a medium pot over medium. Add onion and cook, stirring, until softened, 6 to 8 minutes. Add rice and cook, stirring, until toasted, 1 minute.
• Stir in wine and cook until evaporated, about 2 minutes. Add 2 cups stock mixture and bring to a simmer. Cook, stirring occasionally, until liquid is almost absorbed, about 20 minutes.
• Continue to add more stock mixture 1/2 cup at a time, stirring occasionally, until rice is tender and creamy, 35 to 40 minutes. Add corn and cook until tender, about 5 minutes, adding more stock mixture as needed to maintain a loose and creamy consistency.
• Stir in Parmigiano and basil and season with salt and pepper to taste. Spoon into bowls and garnish with more basil before serving.

Steps:

• Cut kernels from corn cobs; set aside. (You should have about 2-1/2 cups corn kernels.) Melt butter in large skillet on medium heat. Add onions; cook 6 min. or until crisp-tender, stirring frequently.
• Add 1 cup broth; cook and stir until liquid is absorbed. Repeat with remaining broth, adding 1 cup at a time and cooking until all the broth is added, liquid is absorbed and rice is tender. (This will take about 23 min.)
• Stir in corn and cream cheese spread; cook and stir 2 min. or until cream cheese is melted. Remove from heat; stir in Parmesan. Top with basil.

Steps:

• Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups), and puree the rest in a blender with some of the stock/broth.
• Strain through a sieve and add this strained liquid to the rest of the stock in a saucepan.
• Taste for seasoning (salt).
• Heat to boiling point when ready to prepare risotto (and have the hot water available, just in case).
• In another pot (the one you will use for risotto), saute the onion and garlic in 2 tbs butter, until onion is translucent.
• Add the rice, and coat well, cooking another minute or so.
• Add reserved corn kernels.
• Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring very frequently.
• Add more broth as it is absorbed by the rice.
• Continue this way for about 20 minutes, or until rice is cooked but"al dente", in a creamy base of"sauce".
• *ORsee optional method of cooking, below.
• If rice isn't done after using all the corn stock, continue to cook using hot water, 1/2 cup at a time.
• When rice is done to taste, add the remaining butter, cheese or cream, and taste again for salt and pepper.
• Serve at once.
• *Optional"cheater's"method of cooking risotto: Add 1/2 the hot stock to rice (and hold back the kernels); stir only occasionally.
• When stock is absorbed, add kernels and rest of stock, stirring enough to avoid rice sticking to bottom.
• Continue as above.
• For vegetarians use vegetable stock.