Sweet Corn Crema Risotto
An easy, faux-fancy dish where sweet corn and rice collide, turning your dinner into a taste symphony and your guests into your fanclub members.
Ingredients
Sweet Corn Risotto
- 1 cup aborio rice
- 2 shallots chopped
- 2 garlic cloves minced
- 4 cups veggie stock kept warm in a separate pot
- 1/2 cup dry white wine
- 1/2 cup grated parmesan cheese
- 3 tbsp butter
- salt and pepper to taste
- sweet corn crema recipe to follow; folded into the risotto towards the end.
- corn salad as accompaniment; recipe to follow below.
Sweet Corn Crema & Corn Salad
- 6 ears corn shucked, and kernels removed from the cob
- 1/2 cup yellow onion finely chopped
- 1 garlic clove chopped
- 1 bay leaf
- 1 2/3 cup heavy cream
- 3 green onions chopped
- pinch red pepper flakes
- salt and pepper to taste
Instructions
To make the risotto:
- Sauté the Aromatics: In a large pan, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallot and minced garlic. Sauté until the shallots becomes translucent.
- Toast the Rice: Add the Arborio rice to the pan and stir, allowing the rice to toast for 1-2 minutes until it becomes slightly translucent at the edges.
- Deglaze with Wine (Optional): Pour in the white wine, if using, and stir until it's mostly absorbed by the rice.
- Start Adding Broth: Begin ladling in warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. This will take at least 25 minutes. Be patient and try not to add more liquid until most of the previous ladle has been absorbed.
- Incorporate Corn Crema: Once the rice is perfectly cooked to your liking (don’t overcook Risotto, it can turn into mush! Also, don’t undercook risotto, it can be tough to chew and grainy! Take your time!) ……go ahead and remove from the burner. Gently fold the sweet corn crema into the risotto and stir until well incorporated.
- Finish with Butter and Cheese: Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
- Garnish and Serve: Remove the risotto from heat, top it with a little bit of corn salad, a grilled veggie of your choice, and serve immediately.
To Make Corn Crema:
- Heat 1 tbsp of the oil in a pan over medium heat. Add the onion and garlic and sauté until soft but not browned.
- Add half of the corn kernels and the bay leaf. Season with salt and turn down the heat to low. Stir occasionally and cook until the corn is very tender, about 15 minutes.
- Add the cream and continue to cook for another 5 minutes.
- Remove the bay leaf and transfer mixture to a blender to puree until very smooth.
- Strain the mixture through a fine mesh strainer and set aside to be used with the risotto in step 5.
Corn Salad:
- Heat the remaining tablespoon of oil in a large pan overhigh heat. When the pan is smoking hot, add the remaining corn kernels and cook until they have some char, but make sure to shake the pan from time to time to give the entire kernel a good char. This will only take a few minutes.
- Remove corn from the pan and to it add the green onion and red pepper flakes.
- Season with salt and pepper and set aside to top your risotto with it.