Sweet Corn & Saffron Risotto

Name: Sweet Corn & Saffron Risotto
Ingredients: 4 medium ears sweet corn; 1/2 cup butter, divided; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4-1/4 cups reduced-sodium chicken broth, divided; 1/2 teaspoon saffron threads or 2 teaspoons ground turmeric; 1 small onion, chopped; 1 tablespoon olive oil; 1 garlic clove, minced; 1 cup uncooked arborio rice; 1/2 cup white wine or additional reduced-sodium chicken broth; 2 tablespoons heavy whipping cream; 10 fresh basil leaves, thinly sliced

13 ingredients

5 steps

Ingredients

4 medium ears sweet corn
1/2 cup butter, divided
1/4 teaspoon salt
1/4 teaspoon pepper
4-1/4 cups reduced-sodium chicken broth, divided
1/2 teaspoon saffron threads or 2 teaspoons ground turmeric
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked arborio rice
1/2 cup white wine or additional reduced-sodium chicken broth
2 tablespoons heavy whipping cream
10 fresh basil leaves, thinly sliced

Directions

1

Cut corn from cobs. In a large skillet, melt 3 tablespoons butter over medium heat; add corn, salt, pepper and 1/4 cup broth. Cook and stir for 3-5 minutes or until corn is tender. Remove from skillet and set aside; keep warm.
2

In a large saucepan, heat saffron and remaining broth; keep warm.
3

In the same skillet, saute onion in oil and 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
4

Add warm broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (cooking time is about 20 minutes).
5

Stir in the cream, reserved corn mixture and remaining butter; cook and stir until heated through. Sprinkle with basil. Serve immediately.