Super Corn-y Risotto

On July 4th I made this corn risotto so we could sit on the deck and enjoy the evening watching the boats on Colvos Passage before the fireworks began. It was first Independence Day for Hendricks. Our vet gave us a ‘relaxing’ pill to give him, which worked amazingly well and did the job. We took turns having him sit on our lap throughout the fireworks and he was an absolute rock star. Now on to that yummy risotto recipe!

Heat up the 8 cups of stock (either chicken or vegetable) to a boil, then add 4 ears of corn. Cook for 5 minutes or until corn is cooked. Turn off stock. Take cobs out. Let cool to be able to handle. Take corn off the cobs with a sharp knife. Add corn to a bowl and set aside. Add cobs back into the stock as they will help flavor the stock, making it extra corn-y. Turn stock back on and bring to a good simmer.

Next, and here is where I like to use a good sized Le Creuset pot for cooking the risotto in, add a liberal dose of butter and cook a diced sweet onion until it turns golden. Then add 3 cloves of finely minced garlic to the onions and cook together for one more minute. You don’t want the garlic to burn. Then add a good amount of olive oil to that, along with 2 cups of Arborio rice. Coat the rice with the butter and oil mixture, and sauté for a minute or two to cook thru, but don’t brown the rice. All of the above is done over medium heat, but stove tops vary greatly, so adjust accordingly. 

Now the liquids begin. Add one cup of white wine to the mixture. I like to use a white that we will be serving with the meal. Stir rice till the wine is absorbed. The depth of flavor the wine adds to the finished product is really noticeable. Now the waiting hot stock takes center stage. Add one cup of stock to the mixture, stirring till the stock is fully absorbed. What holds many folks back about making risotto is there is a good amount of stirring involved. A constant stir is not necessary, but pretty close. Continue adding the hot stock one cup at a time, and the rice will become creamier as you go, as it releases the natural starches.

Add the 7th cup of stock. At this point, you will be about 20 to 25 minutes into the rice cooking process. You are almost there. Now add the corn that you took off of the cob. Stir. Add a cup of freshly grated Parmesan cheese. Stir. Turn off the heat. Add a dusting of salt & fresh ground black pepper. Stir. Put on the lid. Let sit for 10 minutes.

Once that time has passed, give it one last stir, add your last cup of stock so it is nice and creamy. In a bowl add the risotto mixture, and finally a few sprinkles of the grated Parmesan. Heaven just as it is. It really is Summer in a bowl. I cooked a few pieces of fresh cod that I served right on top which made it all extra lovely, and filling. Enjoy!