Corn RisottoBy Chatelaine
Corn lends a nutty sweetness to risotto, and this recipe is a great way to use up leftover cobs. Try adding grape tomatoes, chopped mushrooms or spinach along with the corn. Or add fresh shrimp or small scallops to risotto during the last few minutes of cooking time, covering the pot to allow them to gently cook through.
- 1 corn cob , raw or cooked
- 2 tbsp canola or olive oil
- 4 tbsp butter , divided
- 1 shallot , or 1⁄2 small onion, finely chopped
- 3/4 cup short-grain rice , such as arborio
- 1/4 cup wine , optional
- 3 cups sodium-reduced chicken or vegetable broth , or lightly salted water
- 1/2 cup freshly grated parmesan
- 1 tbsp lemon juice
- Handful basil leaves , torn
- Remove husk and silk from corn cob, and cut kernels off; set aside.
- Heat oil and 2 tbsp butter in a large saucepan or Dutch oven set over medium-high. When butter is foamy, add shallot and season with salt to taste; cook until softened, about 2 min. Add rice and corn kernels; stir until rice and corn are well coated with oil and butter, about 1 min. Add wine; cook until wine evaporates, about 1 min.
- Add broth, 1⁄2 cup at a time, stirring constantly until liquid is absorbed before pouring in the next addition, until rice is creamy and just tender, 20 to 30 min.
- Stir in remaining 2 tbsp butter, parmesan, lemon juice and basil until combined. Season with salt and pepper to taste.
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