SWEET CORN RISOTTO

SWEET CORN RISOTTO

As far as fresh produce this has to be my favourite time of year.
so many fruits and vegetables are in season
and available locally.
The gifts of tomatoes from our neighbour’s community garden keep flowing in
with gift bags of them left on our doorstep.
My little basil plant continues to thrive onboard
Lately we were given several ears of local corn.
And I was craving risotto.
So besides the corn I had some arborio rice, garlic and onion,
a splash of white wine and grated Parm….
 
But for my traditional risotto, I was missing chicken broth.
With thanks to another Food 52 tip,
I used the corn cobs to create a sweet corn broth.

 

SWEET CORN RISOTTO

3 cobs of fresh corn

2 garlic cloves, smashed and minced

cooking oil (I used olive oil for this)

4 cups water

1 more garlic clove, smashed and minced

1 cup chopped onion, divided

1/2 cup white wine

1 cup arborio rice

1-2 cup grated parmesan (plus more for garnish)

sea salt & freshly ground pepper

several fresh basil leaves, rolled together and slivered

Roughly remove corn niblets from the cobs,

leaving some bits behind.

Break cobs into 3-4 pieces.

Set the kernals aside.

Heat oil in a saucepan and sauté the 2 cloves garlic and 1/2 cup onion until fragrant.

Add the de-nuded cobs and stir to coat in oil and garlicy onion bits.

Sprinkle with sea salt and pepper.

Stir again.

Cover with the water, bring to boil and simmer for 30 minutes.

You may be thinking this is a lot of time and fuel, not to mention added heat in a little galley

but if one must have risotto for dinner

one must do what one must do.

Drain and reserve the corn water

discarding the cobs.

In same pan heat a little more oil.

Sauté the remaining 1/2 cup onion and garlic.

Add the rice and sauté for another minute or two.

Deglaze with white wine.

Add the corn water gradually, 1/2 cup at a time,

stirring until almost absorbed with each addition.

When rice becomes tender and mixture begins to thicken,

stir in the Parmesan.

Season to taste with more salt and pepper.

Garnish each serving with extra Parm and basil.

Slices of fresh tomatoes sprinkled with sea salt and olive oil

made the perfect accompaniment.

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