Grilled Corn Risotto
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
6 cups
Chicken Stock6 tbsps
Unsalted Butter3 tbsps
Extra-Virgin Olive Oil1 medium
Yellow Onion (diced)1.5 cups
Risotto Rice (preferably carnaroli)1 cup
White Wine (dry)Directions:
1
Heat the grill to medium-high heat
2
Grill the corn until lightly charred on all sides, about 10 minutes
3
Remove the kernels from the cobs and reserve the cobs
4
Break the reserved corn cobs in half and place them in a large pot with the stock
5
Bring to a simmer over medium-high heat, and then turn off the heat and steep the cobs in the stock for 30 minutes
6
Melt 2 tablespoons of the butter in a saute pan over medium heat
7
Add the fennel and cook until soft, about 10 minutes
8
Remove the fennel from the pan and set aside
9
Add another 2 tablespoons of the butter to the pan and cook the corn kernels until soft and velvety, 10 to 15 minutes
10
Season the corn with salt and pepper, and set it aside
11
Pass the corn stock through a strainer into a saucepan and discard the cobs
12
Keep warm over low heat
13
Heat the oil in a high-sided skillet over medium heat
14
Add the onions and saute, stirring occasionally, until starting to soften, about 3 minutes
15
Add the rice and cook, stirring frequently with a wooden spoon, until it no longer appears chalky on the outside, 4 to 5 minutes
16
Add the wine and simmer, stirring frequently, until absorbed, about 5 minutes
17
Add 1 1/2 cups of the corn stock, stirring frequently until the liquid is absorbed, about 7 minutes
18
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
19
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
20
The total cooking time should be 20 to 25 minutes
21
You might not use all 6 cups of stock, but any remaining stock can be refrigerated and used for another dish
22
Stir in the reserved fennel and corn kernels, the remaining 2 tablespoons of butter and the Parmigiano-Reggiano
23
Season with salt and pepper, and serve
24
Garnish with fennel fronds