Fresh Corn Risotto

Name: Fresh Corn Risotto
Ingredients: 5 -6 ears fresh corn, kernels removed, with any accumulated juices; 4 cups good quality chicken stock or 4 cups vegetable stock; 2 cups boiling water, in case it needed; 3 -4 tablespoons butter; 4 tablespoons onions, minced; 1 garlic cloves, minced or 1 garlic clove, pureed; 1 cup arborio rice, for risotto; 1/2 cup parmesan cheese (for a no-cheese creaminess) or 1/2 cup heavy cream (for a no-cheese creaminess); salt and pepper, to taste

9 ingredients

1 steps

Ingredients

5 -6 ears fresh corn, kernels removed, with any accumulated juices
4 cups good quality chicken stock or 4 cups vegetable stock
2 cups boiling water, in case it needed
3 -4 tablespoons butter
4 tablespoons onions, minced
1 garlic cloves, minced or 1 garlic clove, pureed
1 cup arborio rice, for risotto
1/2 cup parmesan cheese (for a no-cheese creaminess) or 1/2 cup heavy cream (for a no-cheese creaminess)
salt and pepper, to taste

Directions

1

["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\""