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Category: Side dish
Prep Time: Cook Time: Total Time:
serves 4-6
4 cups low-sodium chicken stock or vegetable broth,
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, divided
1 medium onion, very finely chopped
1 cup arborio rice
1/2 cup dry white wine ( or more broth)
3 cups corn, freshly cut off of the cob (from 6 ears)
3/4 cup freshly grated Parmigiano-Reggiano cheese
Salt
Freshly ground pepper
1. Heat stock to a simmer over medium heat. Reduce heat to lowest setting, keeping the broth hot but making sure that it doesn’t cook off.
2. Heat olive oil and 1 tablespoon butter in a large pot over medium heat. Add onion and saute until translucent, about 2 minutes.
3. Add rice, stirring to make sure that all of the grains get coated with oil/butter mixture, and cook until rice begins to turn translucent, another 2 minutes or so.
4. Add wine. Cook until most of the liquid is absorbed.
5. Add corn; stir to coat and combine well with rice.
6. Begin adding broth 1/2 cup at a time. Stir constantly, waiting for each batch of broth to be about 3/4 absorbed before adding the next. (One way to tell if it’s time to add more broth: your spoon should leave a trail that holds for a moment as you drag it across the bottom of the pan.) Risotto is done when the rice is al dente ..it should be cooked through.
6. Turn off heat. Stir in remaining 2 tablespoons of butter, grated Parmesan, salt and pepper.
Suggestion:
(If you want to add some cooked shrimp or chicken, etc..
Chop into bite size pieces and toss with cubed avocado, a very light drizzle of olive oil and a glug of red wine vinegar (add chopped quick pickled red onions, too, if you can). Gently toss and season with salt and pepper to taste. Pile a scoop of this ‘salad’ onto of each bowl of risotto.
Pickled onions:
1 1/2 medium red onions, halved and thinly sliced
1/2 cup red wine vinegar
1/2 cup water, plus enough to cook onions
2 allspice berries
2 whole cloves
1 bay leaf
2 tablespoons salt
1 tablespoon sugar
Make the quick-pickled red onions: put onions in a saucepan with enough water to cover them. Bring to a boil, then drain, setting the saucepan aside. Place the softened onions in a non-reactive bowl and set aside.
2. Mix together vinegar, 1/2 cup water, spices, salt and sugar in the saucepan. Bring to a boil before taking off of the heat. Pour the vinegar mixture over the onions and let cool. Cover and refrigerate for at least 2 hours. This should make about 1 cup of pickled onions These will keep in an airtight container in the fridge for up to a month
From One Hungry Mama
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Corn Risotto
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Category: Side dish
Prep Time: Cook Time: Total Time:
serves 4-6
4 cups low-sodium chicken stock or vegetable broth,
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, divided
1 medium onion, very finely chopped
1 cup arborio rice
1/2 cup dry white wine ( or more broth)
3 cups corn, freshly cut off of the cob (from 6 ears)
3/4 cup freshly grated Parmigiano-Reggiano cheese
Salt
Freshly ground pepper
1. Heat stock to a simmer over medium heat. Reduce heat to lowest setting, keeping the broth hot but making sure that it doesn’t cook off.
2. Heat olive oil and 1 tablespoon butter in a large pot over medium heat. Add onion and saute until translucent, about 2 minutes.
3. Add rice, stirring to make sure that all of the grains get coated with oil/butter mixture, and cook until rice begins to turn translucent, another 2 minutes or so.
4. Add wine. Cook until most of the liquid is absorbed.
5. Add corn; stir to coat and combine well with rice.
6. Begin adding broth 1/2 cup at a time. Stir constantly, waiting for each batch of broth to be about 3/4 absorbed before adding the next. (One way to tell if it’s time to add more broth: your spoon should leave a trail that holds for a moment as you drag it across the bottom of the pan.) Risotto is done when the rice is al dente ..it should be cooked through.
6. Turn off heat. Stir in remaining 2 tablespoons of butter, grated Parmesan, salt and pepper.
Suggestion:
(If you want to add some cooked shrimp or chicken, etc..
Chop into bite size pieces and toss with cubed avocado, a very light drizzle of olive oil and a glug of red wine vinegar (add chopped quick pickled red onions, too, if you can). Gently toss and season with salt and pepper to taste. Pile a scoop of this ‘salad’ onto of each bowl of risotto.
Pickled onions:
1 1/2 medium red onions, halved and thinly sliced
1/2 cup red wine vinegar
1/2 cup water, plus enough to cook onions
2 allspice berries
2 whole cloves
1 bay leaf
2 tablespoons salt
1 tablespoon sugar
Make the quick-pickled red onions: put onions in a saucepan with enough water to cover them. Bring to a boil, then drain, setting the saucepan aside. Place the softened onions in a non-reactive bowl and set aside.
2. Mix together vinegar, 1/2 cup water, spices, salt and sugar in the saucepan. Bring to a boil before taking off of the heat. Pour the vinegar mixture over the onions and let cool. Cover and refrigerate for at least 2 hours. This should make about 1 cup of pickled onions These will keep in an airtight container in the fridge for up to a month
From One Hungry Mama
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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