Way back in the day before Justin and I really learned how to cook, we would watch Food Network all of the time. We would sit there and watch these incredibly talented chefs make the most delectable and intricate dishes, always wishing we could do it ourselves. So one day we decided to learn how to cook and we started making some amazing things…lamb, monkfish, swiss steak…and some not so amazing things…gnocchi and potato knishes (I’m sure there are more but I’ve blacked out those memories).
Despite our culinary efforts, there was always one dish that felt too far out of reach for me. Risotto. It just always seemed too complicated and like it was too much work. But my husband, who has no fear in the kitchen, attacked it full force and has made risotto so many times now that he laughs in the face of danger and refuses a recipe for it. He knows it by heart. I do remember though that his first risotto took him over an hour. Now he’s got the timing down to 30 minutes flat. His specialty is mushroom risotto but I love his sun-dried tomato recipe too.
We had some left over sweet corn from another dish and after a quick Google search, I suggested we try tossing it in some risotto in an adaptation of Chef Cat Cora’s recipe. Great decision! It was sooooooo delicious! I’m starting to learn that whenever I think something is going to come out super weird, it’s almost always amazing. Oh and I have actually tried my hand at making risotto, it just wasn’t nearly as good as my husband’s. *wink*
Sweet Corn Risotto
Yield 4-6 servings
- 5 cups vegetable stock
- 3 tablespoons extra-virgin olive oil
- 3 green onions, thinly sliced
- 1 1/2 cups Arborio rice
- salt and black pepper
- 3/4 cup dry white wine
- 3/4 cup fresh corn
- 1 1/2 tablespoons unsalted butter
- 1 cup freshly grated or shredded Parmesan cheese
- 1 tablespoon of a mixture of herbs such as basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme
- Heat the vegetable stock in a medium saucepan over medium-low heat until it's hot, reduce the heat to low, and keep the stock at a low simmer.
- Heat the oil in a large saucepan over medium heat until it's hot but not smoking. Cook the green onions, stirring, just until they're translucent, about 2 minutes. Add the rice, stirring slowly and continuously until the grains are opaque and coated in the oil, about 1 to 2 minutes. Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine. Cook and stir until all the liquid has evaporated, about 3 minutes. Don’t let the rice brown.
- Ladle in about 1 cup of the warm stock and stir until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid is gone, ladle in another 1/2 cup stock. Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. After the rice has absorbed 2 1/2 cups stock, taste it. The rice should be firm to the bite but creamy. If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you. (You may not need all of the stock.)
- Stir in the corn and reduce the heat to very low so the risotto stops simmering. Stir in the butter, cheese, and herbs. Season with salt and pepper to taste and serve immediately.