Notes: Serve with chopped Fresno chili peppers sprinkled over the top and drizzled with good olive oil.
Ingredients: 4 good-size fresh corn cobs
4 cups chicken stock or broth
1 large onion, finely chopped
1 Fresno chili pepper, finely chopped
3 tablespoons good-quality extra-virgin olive oil
1 1/2 cups Arborio rice
1/3 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons unsalted butter
Instructions:
1.Remove corn kernels from cobs by holding each
cob upright and slicing vertically from top to bottom. Set aside kernels; put
cobs and chicken stock in a large pot and bring to a light simmer.
2.In a separate large,
heavy-bottomed pot, combine 1/4 of the corn kernels, onion, chili pepper, and
olive oil. Stir over low heat until onion is translucent. Add rice and stir to
coat. Add wine and stir gently. Add just enough simmering corn-chicken stock
(remove cobs) to cover rice. Stir gently just to distribute stock evenly in the
pan. If you still have some stock left, you can add it after about 10 minutes
and stir gently. (We try not to stir our risottos too much because they get
starchy.)
3.Once risotto is al dente
(soft with a slight firmness), add Parmesan cheese and remaining corn kernels
If risotto is too tight (holds together like meatloaf), add some of the cream
to loosen it. Add salt and pepper to taste. Just before serving, stir in 2
tablespoons butter for a decadent finish.
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