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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Found through Pinterest: /2012/04/sweet-corn-risotto/ .... Placed here for safe keeping :) Ingredients:
7 tablespoons unsalted butter, divided |
2 tablespoons olive oil |
3 garlic cloves, minced |
4 large shallots, chopped |
3 cups sweet corn, fresh |
1 1/2 cups arborio rice |
1 cup sauvignon blanc wine |
5 1/2 cups chicken stock |
4 ounces romano cheese, grated (parmesan) |
4 tablespoons parsley, minced |
salt and pepper |
Directions:
1. In a large french oven, or heavy bottomed pot, over medium-high heat melt 6 tablespoons butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add shallots and cook until wilted, about 3 minutes.
2. Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.
3. Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is tender.
4. Stir in the romano cheese, parsley and the remaining 1 tablespoon of butter. Season with salt and pepper and serve immediately!
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