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The first batches of sweet white Georgia corn are coming in and I’m psyched. The corn is so sweet and tender that it doesn’t even need to be cooked, although I do love a little fabulous caramelization on some sautéed corn. Yum. So clearly I grabbed some of the corn when I saw it at the market. I also had a bunch of green onions on hand from my CSA box and so decided to experiment with making a risotto.

cornrisotto-46I’m a big fan of the TV show Master Chef (seriously, I have to keep  myself from saying risotto “ris-ah-to” like Gordon Ramsey) and it always makes me nuts when the contestants can’t make a good basic risotto. I have the same problem with Top Chef and many restaurants. ‘Cause come on, a good risotto isn’t tremendously difficult, it just takes vigilance and a lot of taste testing to get the texture right. They all make such amazing dishes that I’m generally left a little bewildered about the whole risotto of death thing they’ve got going. By the way, if you are ever in Princeton, NJ, Eno Terra makes a really good risotto.

After a little practice, I’ve gotten pretty good with a basic risotto, but am still experimenting with branching out into new flavor profiles. Thus, out of the spirit of experimentation, the spring onion and corn risotto was born.

 

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3 ears of corn (1 1/2 C puree + the rest whole kernels)
3 Tbsp butter
1 1/2 to start
1 squeeze lemon juice
2 green onions, white part minced, green part thinly sliced
1 large clove garlic, minced
1/4 C parmesan cheese, grated, plus more for serving
1 1/2 C arborio rice
veggie broth
salt & pepper to taste

 

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Heat up the vegetable broth in a pot until it just barely simmers. Keep it warm to help it absorb into the rice throughout the cooking process.

Start out by sautéing the the minced white part of the onions and the garlic in a large pan with 1 Tbsp of butter until they grow soft and fragrant. Add the dry rice and sauté for 3-5 minutes, just until the rice starts to smell a little toasty and delicious. Season with a small dusting of salt and pepper.

 

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Add about 1 C of the broth to the rice and give it a good stir every few minutes until it is almost entirely absorbed, then add another cup of broth and repeat. As the the rice absorbs more liquid, you will have to stir more and more often.

While the risotto is cooking, purée half the corn, reserving the other half as whole kernels.

 

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As the risotto grows thicker, start tasting the rice to check for doneness. The rice should end up al dente: it should have a little resistance to it so it doesn’t become mush, but should not be at all crunchy. You may or may not need all of the broth, but you will need at least most of it. When the rice is cooked, stir in the remaining butter, the squeeze of lemon juice, the corn purée, 1 C of whole kernels, half the sliced green part of the onions and parmesan cheese. Taste and season with salt and pepper, if needed.

 

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If the risotto is becoming too thick, add a little broth to loosen it up. When serving, it should sort of sit in a gentle mound; it should be firm enough that it doesn’t run all over the plate, but loose enough that it can’t be molded of or anything like that. Yeah, it’s difficult to describe.

Risotto is best served immediately so portion it out onto some plates and garnish with more corn, onion and cheese. Buon Appetito!

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Spring Onion and Corn Risotto
 
Recipe By:
Ingredients
  • 3 ears of corn (1½ C puree + the rest whole kernels)
  • 3 Tbsp butter
  • 1 squeeze lemon juice
  • 2 green onions, white part minced, green part thinly sliced
  • 1 large clove garlic, minced
  • ¼ C parmesan cheese, grated, plus more for serving
  • 1½ C arborio rice
  • veggie broth
  • salt & pepper to taste
Instructions
  1. Heat up the vegetable broth in a pot until it just barely simmers. Keep it warm to help it absorb into the rice throughout the cooking process.
  2. Start out by sautéing the the minced white part of the onions and the garlic in a large pan with 1 Tbsp of butter until they grow soft and fragrant. Add the dry rice and sauté for 3-5 minutes, just until the rice starts to smell a little toasty and delicious. Season with a small dusting of salt and pepper.
  3. Add about 1 C of the broth to the rice and give it a good stir every few minutes until it is almost entirely absorbed, then add another cup of broth and repeat. As the the rice absorbs more liquid, you will have to stir more and more often.
  4. While the risotto is cooking, purée half the corn, reserving the other half as whole kernels.
  5. As the risotto grows thicker, start tasting the rice to check for doneness. The rice should end up al dente: it should have a little resistance to it so it doesn't become mush, but should not be at all crunchy. You may or may not need all of the broth, but you will need at least most of it. When the rice is cooked, stir in the remaining butter, the squeeze of lemon juice, the corn purée, 1 C of whole kernels, half the sliced green part of the onions and parmesan cheese. Taste and season with salt and pepper, if needed.
  6. If the risotto is becoming too thick, add a little broth to loosen it up. When serving, it should sort of sit in a gentle mound; it should be firm enough that it doesn't run all over the plate, but loose enough that it can't be molded.
  7. Risotto is best served immediately so portion it out onto some plates and garnish with more corn, onion and cheese. Buon Appetito!
 

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