Fresh Corn Risotto Food

SWEET CORN RISOTTO WITH HERBES DE PROVENCE

Steps:

• Heat the chicken stock in a medium saucepan over medium-low heat until 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 hot but not smoking. Cook the scallions, stirring, just until translucent, about 2 minutes. Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 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 with a wooden spoon 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.

INSTANT POT® FRESH CORN RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
• Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
• Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.

FRESH CORN RISOTTO RECIPE

Steps:

• Heat a saucepan over medium-high heat for a couple of minutes and then add 1 tablespoon of the olive oil and 1 tablespoon of the butter.
• Then add the corn kernels and season with salt and pepper. Sauté the corn for 2 to 3 minutes and then remove from heat and reserve for later.
• In a medium sized sauce pot, bring the chicken stock to a simmer.
• While the stock is heating up, heat up yet another pan big enough to cook the risotto. Add the other tablespoon of olive oil and sweat the onion and garlic until translucent.
• Add the Arborio rice and cook for a few minutes until opaque.
• Carefully deglaze the pan with white wine. I usually remove the pan from the heat to prevent a flame up. Cook until most of the wine is cooked off or absorbed into the rice.
• Add ⅓ of the hot chicken stock and stir continuously over medium heat. When most of the stock is absorbed into the rice, add another ⅓ of the chicken stock. Repeat until all the stock is absorbed into the rice or until it is cooked al dente.
• You will know the risotto is perfectly cooked when it has a smooth, creamy texture but still has body. At this point you can finish the risotto with butter, Parmesan, fresh herbs and the sautéed corn.
• Season with salt and pepper and serve.

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.

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.

SWEET CORN RISOTTO

Steps:

• Cut the corn kernels off the cobs (see notes). In a heavy-bottomed high-sided skillet, over medium heat, heat 1 tablespoon of olive oil and 2 tablespoons of butter. Add the corn kernels and sauté until tender, about 2 minutes.
• Remove from the heat and transfer 1/3 of the cooked corn to the jar of a blender. Reserve the remaining corn in a bowl.
• Pour the heavy cream in the blender with the corn. Blend until smooth. Reserve.
• In a medium sauce pan, heat the broth over medium high heat, until simmering. Lower the heat to the lowest setting to keep the broth warm while you cook the risotto.
• Place the skillet back on the stove, over medium heat. Add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced shallots and sauté until softened, about 1-2 minutes.
• Add the arborio rice and stir to coat in the fat. Cook for about a minute, or until the rice is toasty and releasing a nutty aroma but not browned. Season with a pinch of salt and white pepper. Pour in the white wine and cook until fully absorbed, about 1 minute.
• Add a ladleful of broth to the rice, stirring occasionally so the rice doesn't stick to the pan, but not too often or it will cool and not cook evenly. Once the liquid is absorbed, add the next ladleful, repeating this process until the rice is cooked through but al dente, about 17-20 minutes.
• Remove the pan from the heat. Add the remaining butter and parmesan cheese, stirring vigorously to melt the butter and emulsify it into the risotto.
• Gently stir in the reserved creamed corn and corn kernels. Taste and adjust seasoning.
• Garnish with fresh basil and serve warm!

SWEET CORN RISOTTO

Steps:

• Use a knife to 'slice down' and remove corn from 3 corncob. Add to a food processor and pulse a few times until corn starts to break dwon. Then add coconut milk and pulse until creamy
• In a heavy pot melt butter. Add shallots and garlic and sauté until fragrant (2-3 minutes). Add thyme and season with salt.
• Add rice and sauté until rice edge looks translucent (2-3 minutes)
• Then add in coconut corn cream. Also add in remaining corn (whole corn kernels, not processed) and stir well.
• Stir in 4 cups of hot water. Reduce heat to medium-low, cover and simmer until all the liquid has been absorbed and rice is creamy (24-28) minutes.
• Add parmesan and fresh thyme, stir and cover pot. Let stand off heat for a few minutes before serving

CORN RISOTTO WITH HERBED PARMESAN CREAM

Steps:

• Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
• Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
• Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
• Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
• When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.

SWEET CORN RISOTTO

Steps:

• (NOTE: If using canned corn, skip this step.) Husk and wash corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. You should have about 2 1/2 cups corn kernels.
• Spin about a cup of the kernels in a food processor or blender until they are roughly chopped and milky. Scrape out the chopped corn and remix with the remaining whole kernels.
• In a large soup pot, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender.
• Meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer.
• When onions are soft, add the Arborio rice to the soup pot and stir it gently with a wooden spoon for two minutes. Next add the wine and stir until it is absorbed.
• Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keep it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle.
• Continue with this process for 25 more minutes (TIP: Set timer now)-- adding a little broth at a time, stirring with a wooden spoon fairly frequently, for around 25 minutes or until the rice is al dente. It should form a creamy sauce around grains that are no longer crunchy but still firm.
• When the rice is just achieving this perfect balance of tender-firmness, stir in the last ladle of broth, the Parmesan cheese, and 2 Tbsp of chopped parsley.
• It is ready to serve!

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.