As a forwarning, risotto is not hard to make, but, it does require your full attention and a watchful eye with constant stirring! Preparation and practice are key to making great risotto. Read the recipe. Prepare your ingredients (especially if you are grilling the corn). Stick with it. Just don't throw in the towel if it doesn't quite taste like home the first time you make it!
Risotto is a stand-alone meal or functions as a great side dish. In my opinion, it is certainly one of the best leftover meals to have sitting in your fridge! Ultimate comfort food!
Fresh Summer Corn Risotto
Equipment:
Large Dutch Oven or 5 quart saucepan
Flat wooden spoon
Ladle or measuring cup
Ingredients:
2 cups Arborio rice
8 cups of warm chicken or vegetable broth
1/2 cup white wine (only if age >21 years)
2 Tbls butter
3/4 cup parmesan cheese, grated
2 cups of grilled corn (or use canned corn kernels), seasoned with:
--Fresh thyme
--Salt and pepper
--1-2 Tbls olive oil
Instructions:
1. Wash your hands.
2. Measure and prep all of your ingredients before you heat your skillet and start.
3. Heat 2 Tbls of butter in your large Dutch Oven or Saucepan over MED-HIGH heat.
4. Add the Arborio rice and ensure all kernels are coated in butter.
5. Watch for the rice to turn from shiny off-white kernels to a faint yellowish-brown.
6. Add your first amount of broth to barely cover the rice.
7. Turn heat to MEDIUM for a steady simmer. And stir in a figure-eight pattern.
8. Do not walk away. Allow the liquid to reduce until rice is visible again.
9. Repeat the process of adding enough broth to cover rice and reducing liquid.
(Plan on being at the stove for approx 20-25 minutes for this process.)
10. After 2-3 cycles of broth reduction add 1/2 cup of wine.
11. Continue stirring in figure-eight fashion until a thickened liquid begins emerging.
(At this stage you should only have 1/2 - 1 cup of broth remaining which you may or may not need.)
12. Check the consistency of the rice--some like a tiny bit of bite/firmness 'al dente', others like it softer.
13. Add the extras--in this case: Grilled Corn.
14. Add the parmesan.
15. Season one last time with salt and pepper and thyme. Definitely worth sharing.
Fresh Summer Corn Risotto
Equipment:
Large Dutch Oven or 5 quart saucepan
Flat wooden spoon
Ladle or measuring cup
Ingredients:
2 cups Arborio rice
8 cups of warm chicken or vegetable broth
1/2 cup white wine (only if age >21 years)
2 Tbls butter
3/4 cup parmesan cheese, grated
2 cups of grilled corn (or use canned corn kernels), seasoned with:
--Fresh thyme
--Salt and pepper
--1-2 Tbls olive oil
1. Wash your hands.
2. Measure and prep all of your ingredients before you heat your skillet and start.
 |
| Grilled Corn |
3. Heat 2 Tbls of butter in your large Dutch Oven or Saucepan over MED-HIGH heat.
(Plan on being at the stove for approx 20-25 minutes for this process.)
10. After 2-3 cycles of broth reduction add 1/2 cup of wine.
11. Continue stirring in figure-eight fashion until a thickened liquid begins emerging.
(At this stage you should only have 1/2 - 1 cup of broth remaining which you may or may not need.)
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