Corn Risotto
- September 8, 2021
- 0
This creamy risotto is sweet and savory with the fall flavors of corn and earthy thyme. Perfect vegetarian dish for cuddle weather.
Ingredients:
2 Liters of water
1 cup white wine
1 cup arborio rice
2 cups cheese (parmesan, romano, or both)
1 cup shallots finely chopped
2 garlic cloves minced
1/2 stick of unsalted butter
3 ears of corn
1 bunch thyme
Prep:
In stock pot bring water to a boil and add your corn. When corn is cooked (approx 5 minutes) shuck the kernels into a plate. DO NOT DISCARD COB! Put the cob back into the boiling water, this will be your stock for the risotto.
Instructions:
In a medium saucepan on medium-high heat melt butter and saute shallots and garlic until translucent. Add rice and toast until slightly browned. Add corn and thyme and mix well. Add wine and stir frequently until absorbed. 1 cup at a time, repeat this step with your corn stock until risotto is tender. Finish your risotto with the cheese and add salt and black pepper to taste.
Best with:
Steak, Chicken, by itself
Michael Constantine
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- Tags: corn, easy, fall, Risotto, vegetarian,
