Corn Risotto With Roasted Red Pepper Food

CORN RISOTTO

Steps:

• Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
• Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
• Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
• Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
• Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
• In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
• Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

RED PEPPER RISOTTO

Steps:

• Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
• Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
• Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
• When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

GRILLED CORN RISOTTO

Steps:

• Heat the grill to medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Remove the kernels from the cobs and reserve the cobs.
• Break the reserved corn cobs in half and place them in a large pot with the stock. Bring to a simmer over medium-high heat, and then turn off the heat and steep the cobs in the stock for 30 minutes.
• Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the fennel and cook until soft, about 10 minutes. Remove the fennel from the pan and set aside. Add another 2 tablespoons of the butter to the pan and cook the corn kernels until soft and velvety, 10 to 15 minutes. Season the corn with salt and pepper, and set it aside.
• Pass the corn stock through a strainer into a saucepan and discard the cobs. Keep warm over low heat. Heat the oil in a high-sided skillet over medium heat. Add the onions and saute, stirring occasionally, until starting to soften, about 3 minutes. Add the rice and cook, stirring frequently with a wooden spoon, until it no longer appears chalky on the outside, 4 to 5 minutes.
• Add the wine and simmer, stirring frequently, until absorbed, about 5 minutes. Add 1 1/2 cups of the corn stock, stirring frequently until the liquid is absorbed, about 7 minutes. Add another 1 1/2 cups of stock and simmer, stirring frequently, until the liquid is mostly absorbed and the rice appears fluffy, but is still slightly firm. If the rice is still hard or chewy, add the remaining stock, 1 cup at a time, and keep stirring until the proper doneness is reached. The total cooking time should be 20 to 25 minutes. You might not use all 6 cups of stock, but any remaining stock can be refrigerated and used for another dish.
• Stir in the reserved fennel and corn kernels, the remaining 2 tablespoons of butter and the Parmigiano-Reggiano. Season with salt and pepper, and serve. Garnish with fennel fronds.

CORN RISOTTO WITH MUSHROOMS AND RED PEPPERS

Steps:

• Heat a large heavy bottomed pan, such as a Le Creuset Dutch oven over medium heat. Add 1 T oil and 1 T butter. Saute mushrooms until soft, about 4 minutes. Remove from pan and set aside.
• Add another tablespoon of butter and olive oil and when hot add leeks and garlic. Saute until soft, another 4 or so minutes.
• Add two cups of arborio or carnaroli rice and saute until the rice kernels are bright white in the center and translucent on the edges.
• Add 1/2 cup of white wine to the pot and stir until it is absorbed. Add 1/2 to 3/4 cup of chicken stock and stir until absorbed. Continue adding 1/2 to 3/4 cup of stock at a time, stirring until each cup is absorbed. This process will take about 20 minutes.
• When rice is almost done, meaning it is firm to the bite, but not hard, stop adding stock and add corn, red peppers, green onions, lime zest and lime juice. Stir in and add more stock if needed and continue stirring until you like the texture of the rice.
• Remove from the heat and beat in 1/4 to 1/2 cup grated parmesan cheese and two tablespoons of butter. Butter is optional, but does make your risotto extra tasty. Season with crushed red peppers and fresh ground pepper and serve.

CORN RISOTTO WITH ROASTED RED PEPPER RECIPE

Steps:

• Melt 1 tablespoon butter in a large pan over medium-low heat. Add leeks and cook, stirring occasionally, for about 6 minutes until leek is softened. Do not allow to brown.
• Add salt and pepper to taste; add rice and cook, stirring, for about 5 minutes until grains look slightly translucent.
• Pour in wine and cook, stirring, for about 2 minutes until wine has all been absorbed.
• Add a ladleful of chicken stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Add another ladleful of stock, stirring, until rice has absorbed the liquid. Continue adding stock, one ladleful at a time, allowing rice to absorb it before adding another.
• When about 3 cups of the stock have been added, stir in corn and roasted red peppers. Continue cooking, adding the remaining stock, a ladleful at a time, for 30 to 40 minutes until all of the stock is incorporated, corn is tender, and rice is creamy and tender.
• Remove risotto from heat and stir in the Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
• With whisk or electric mixer, beat cream at high speed until it holds stiff peaks. Uncover the risotto and stir vigorously. Season with salt and pepper to taste. Before serving, stir in the chives and then gently fold in cream.
• Serve and enjoy.

SWEET CORN RISOTTO

Steps:

• Bring chicken broth to a boil in a saucepan then turn heat down to low to keep warm and place a lid on top.
• Meanwhile, melt 2 Tablespoons butter in a large skillet over medium heat then add sweet corn, leeks, and garlic, season with salt and pepper, and then saute until leeks are tender, 10 minutes. Remove mixture to a bowl then set aside.
• Melt remaining Tablespoon butter in extra virgin olive oil in the skillet then add the shallots and saute until starting to turn tender, 2 minutes. Add rice then stir for one minute. Add wine then stir until nearly absorbed by the rice. Add two ladlefuls of chicken broth then stir constantly (not too fast, not too slow) until nearly absorbed then add another two ladlefuls and stir, etc until rice is creamy and al dente, 25-30 minutes (may not use all 6 cups of chicken broth.)
• Remove skillet from heat then stir in parmesan cheese and corn and leek mixture. Season with salt and pepper to taste then serve.

RISOTTO WITH CORN AND ROASTED PEPPERS

Steps:

• In 4- or 6-quart cooker, heat oil over medium heat. Add onion, garlic, and cumin, sauté for 1 minute. Stir in rice, thoroughly coating it with oil.
• Stir in corn, 3 1/2 cups of stock, and the salt. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes. Reduce pressure using quick-release method (see "Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.
• 3. Because rice will continue to absorb liquid at this point, risotto should be slightly soupy, if necessary, stir in more stock. Stir in sweet peppers, cilantro, and black pepper. Cook over medium heat, stirring constantly, until rice is al dente (tender but chewy) and ingredients are thoroughly heated -- about 5 minutes. Transfer to serving dish and garnish with parsley, if desired. Serve immediately in shallow soup bowls. Note: To roast peppers, set them on grate covering gas burner, turn flame to high and heat peppers, turning often, until completely blackened. (Or split peppers and place, skin side up, on baking sheet under broiler until blackened.) Place peppers in paper bag, close tightly, and let steam 15 minutes. Remove peppers from bag and peel off skin, occasionally dipping in bowl of water to wash. Quarter peppers and remove seeds.

SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER

Steps:

• Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
• Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
• Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.

CORN RISOTTO WITH ROASTED RED PEPPER

Steps:

• Melt 1 tablespoon butter in a large pan over medium-low heat. Add leeks and cook, stirring occasionally, until leek is softened (do not allow to brown), about 6 minutes. Add salt and pepper to taste; add rice and cook, stirring, until grains look slightly translucent, about 5 minutes.
• Pour in wine and cook, stirring, until wine has all been absorbed, about 2 minutes.
• Add a ladleful of chicken stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Add another ladleful of stock, stirring, until rice has absorbed the liquid. Continue adding stock, one ladleful at a time, always allowing rice to absorb it before adding another. When about 3 cups of the stock has been added, stir in corn and roasted red peppers. Continue cooking, adding the remaining stock, a ladleful at a time, until all of the stock is incorporated, corn is tender, and rice is creamy and tender, about 30 to 40 minutes total.
• Remove risotto from heat and stir in the Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
• With whisk or electric mixer, beat cream at high speed until it holds stiff peaks. Uncover the risotto and stir vigorously. Season with salt and pepper to taste. Before serving, stir in the chives and then gently fold in cream.

ROASTED CORN ON THE COB WITH ROASTED RED PEPPERS BUTTER

Steps:

• InstructionsPreheat the oven to 350° Fahrenheit. Cut off the silks hanging from the ends of the corn and give them a quick rinse with fresh water. Place oven rack in the middle and place the corn husks on the rack in the oven for 30-40 minutes. You will know it is ready when you squeeze the corn and it gives a little. Remove corn from the oven, pull the husks back and remove any remaining silk threads. While the corn is roasting, place the butter, salt and pepper (if using unsalted butter), red peppers, chopped garlic and olive oil in the food processor. Process until smooth and add the chopped chives. Spread the butter, the cheese, cilantro or parsley and a squeeze of lime.

SWEET CORN RISOTTO

Steps:

• Shuck the corn and remove husk and silky threads. Rub the corn with a little bit of olive oil, then cook on a grill, grill pan, skillet, or griddle over medium high heat until the corn is charred. Turn to cook evenly. Let cool down then cut the kernels off the cob. Using a spoon with the cob positioned over a bowl, scrape down the cob to collect the remaning kernels and corn juice.If using frozen or canned corn: defrost or drain, respectively, and then cook in a skillet over medium-high heat until lightly charred. Use 2 cups of corn.
• In a blender, combine the cashews and water and blend on high until smooth. Set aside until ready to use.
• In a small pot heat the vegetable broth until hot. Keep broth covered and on low heat while you make the risotto.
• Heat a large heavy bottom pot over medium heat and add the vegan butter or olive oil. Add the shallot with a pinch of salt and sauté until they are soft and translucent, about 3-5 minutes.
• Add the arborio rice (do not rinse first!) and stir to coat the rice in the vegan butter.
• Pour in the white wine, 1/2 teaspoon of salt, and a few grinds of black pepper. Cook until the wine has absorbed into the rice.
• Add the vegetable broth 1 cup at a time, stirring frequently and letting the liquid absorb into the rice almost fully between each addition. This will take about 15-20 minutes to fully cook the rice.
• Taste the rice and check that it is tender. If it is still chewy then add water 1/4 cup at a time, letting it cook into the rice until the grains are tender and risotto is thick.
• Add the corn and corn juice, cashew cream, and vegan parmesan. Let cook for a few more minutes to thicken the risotto and soften the corn. Add salt and pepper to taste, depending on how salty your broth is you may need a good amount more salt. Stir in more vegan parmesan if desired. Garnish with fresh herbs to serve.

PASTA WITH ROASTED RED PEPPER SAUCE RECIPE

Steps:

• Cook pasta al dente in a pot of generously-salted boiling water, according to package instructions.
• Roasted Red Pepper Sauce:
• Using a blender or food processor, add roasted red peppers (with juices), onion and garlic and pulse until combined and smooth.
• Heat olive oil in a large saute pan over medium high heat. Pour in the roasted red pepper mixture, and saute for 5 minutes or until the sauce begins to simmer.
• Stir in the remaining sauce ingredients (stock, honey, salt, crushed red pepper, black pepper and basil), and bring back to a simmer. Reduce heat to medium-low, and let the sauce simmer for another 5 to 10 minutes or until your pasta is done.
• Once the pasta reaches al dente, drain it and transfer the pasta to the saute pan of sauce. Toss to combine.
• Serve immediately, garnished with extra toppings if desired.

MONTEREY JACK, CORN AND ROASTED RED PEPPER RISOTTO

Steps:

• Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
• Heat oil in a large saucepan over medium high heat. Add rice, cumin and coriander and garlic, sauté one minute. Stri in 1/2 cup broth and cook until liquid is nearly absorbed, stirring constantly. Do this until done (about 20 minutes). Stir in onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes until thoroughly heated.