Corn Risotto

Name: Corn Risotto
Ingredients: 1 cup uncooked corn; 4 cups chicken broth; 4 tablespoons butter; 1 minced shallot; 1 cup Arborio rice; 1 cup cooked corn; 1/2 teaspoon fresh thyme leaves; salt and freshly ground black pepper to taste; 1/4 cup grated Parmesan

9 ingredients

1 steps

Ingredients

1 cup uncooked corn
4 cups chicken broth
4 tablespoons butter
1 minced shallot
1 cup Arborio rice
1 cup cooked corn
1/2 teaspoon fresh thyme leaves
salt and freshly ground black pepper to taste
1/4 cup grated Parmesan

Directions

1

Puree 1 cup uncooked corn in a food processor until smooth. In a saucepan, heat 4 cups chicken broth to a simmer. In a large skillet, melt 4 tablespoons butter. Add 1 minced shallot and saute until soft, about 2 minutes. Add 1 cup Arborio rice and saute, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn; cook, stirring, until the rice has absorbed the liquid, 5 to 7 minutes. Continue with the remaining broth, adding 1 cup at a time. After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add 1 cup cooked corn and 1/2 teaspoon fresh thyme leaves; cook 2 minutes more. Stir in salt and freshly ground black pepper to taste and 1/4 cup grated Parmesan.