New World Risotto With Carrot-Corn Broth
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
60
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Onion (minced)1 cup
Garlic (slivered)4 tbsps
Olive Oil1.5 cups
Arborio Rice1 cup
White Wine (dry)6 cups
Corn (hot)1 cup
Tomatillo (diced)1 cup
Red Pepper (diced)1 cup
Pepper (diced yellow)1 cup
Yellow Squash (diced)1 cup
Cilantro (chopped fresh)1360 g
Carrot (to yield 1 cup)1.5 tbsps
Butter (softened)1
SaltDirections:
1
Saute the onions and garlic in the olive oil in a deep saucepan over moderate heat until soft but not brown
2
Add the rice, stir to coat with oil and saute until rice is opaque, about 3 minutes
3
Add the cumin seed and pepper flakes
4
Add the wine and cook until all the liquid is absorbed
5
Add the hot stock in 1/2 cup portions, stirring after each addition until liquid is almost absorbed
6
When the risotto is almost done, and you judge that only a couple more additions are needed, add the corn, tomatillos, peppers, beans and squash
7
Continue stirring and adding last of stock until vegetables are tender and rice is creamy but not over-cooked
8
Stir in the cheese and cilantro and correct seasoning with salt and pepper
9
Scoop into the center of warm soup bowls surrounded by a small ladle of the carrot-corn broth
10
Top with basil sprig and serve immediately
11
In a centrifugal juicer, juice the corn and carrots
12
Add juices to a saucepan and warm over moderate heat just below the simmer
13
Whisk in butter, drops of hot sauce and salt and pepper to taste
14
Thin if desired with a little vegetable stock
15
Keep warm