Corn-And-Oat Risotto
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Dill (fresh fronds)1 tbsp
Olive Oil1 tbsp
Unsalted Butter1 small
Onion (chopped)1.5 cups
Oat (steel-cut)1 cup
White Wine (dry)Directions:
1
Remove the kernels from the corn cobs and set aside
2
Hold the cobs over a large saucepan and use the back of a knife to scrape down the cobs to "milk" them of any corn liquid
3
Drop the scraped cobs into the saucepan and add 8 cups of water and 1/2 teaspoon salt
4
Bring to a boil, lower heat and simmer until the liquid is reduced to 6 cups, about 30 minutes
5
Strain and keep warm
6
Heat the oil and butter in a large saucepan over medium heat
7
Add the onion and cook, stirring frequently with a wooden spoon, until the onion is translucent and soft, about 5 minutes
8
Add the corn kernels and 1/2 teaspoon of salt and cook, stirring frequently, until the corn just starts to soften, about 3 minutes
9
Add the oats and stir until coated
10
Add the wine and simmer, stirring constantly, until the wine is absorbed, about 1 minute
11
Add 3 cups of the warm corn broth to the oats
12
Simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes
13
Add 2 more cups of broth and simmer, stirring constantly, until the oats are tender but slightly toothsome, about 10 to 12 minutes more
14
Remove from the heat, stir in the Parmesan and season to taste with salt and pepper
15
Adjust the consistency of the risotto by adding more of the broth as necessary
16
Pour into a serving dish, sprinkle with the dill and a few more grinds of pepper and serve immediately