Corn Risotto

Name: Corn Risotto
Total time: 60 min
Yield: 6
Cuisine: Italian
Ingredients: 4 cup Corn (4-6 ears corn, kernels cut from cobs (4 cups), divided, cobs reserved — up to 6); 5 ½ cup Water (5 1/2 cups hot water, divided); 2 tbsp Unsalted Butter (2 tablespoons unsalted butter); 1 piece Shallots (1 shallot, minced); 2 tsp Table Salt (2 teaspoons table salt); 1 piece Garlic Clove (1 garlic clove, minced); ½ tsp Black Pepper (1/2 teaspoon pepper); 1 ½ cup Arborrio Rice (1 1/2 cups arborio rice); 3 sprig Thyme (3 sprigs fresh thyme); 1 oz Parmesan Cheese (1 ounce Parmesan cheese, grated (½ cup)); ¼ cup Crème Fraîche (1/4 cup crème fraîche); 2 tbsp Chives (2 tablespoons chopped fresh chives); ½ tsp Lemon Juice (1/2 teaspoon lemon juice)

Corn Risotto - Main Courses (Italian)

60 minItalian

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Stand 1 reserved corn cob on end on cutting board and firmly scrape downward with back of butter knife to remove any pulp remaining on cob. Repeat with remaining reserved cobs. Transfer pulp to blender. Add 3 cups corn kernels.
2Process corn and pulp on low speed until thick puree forms, about 30 seconds. With blender running, add ½ cup hot water. Increase speed to high and continue to process until smooth, about 3 minutes longer. Pour puree into fine-mesh strainer set over large liquid measuring cup or bowl. Using back of ladle or rubber spatula, push puree through strainer, extracting as much liquid as possible (you should have about 2 cups corn liquid). Discard solids.
3Melt butter in large Dutch oven over medium heat. Add shallot, salt, garlic, and pepper and cook, stirring frequently, until softened but not browned, about 1 minute. Add rice and thyme sprigs and cook, stirring frequently, until grains are translucent around edges, 2 to 3 minutes.
4Stir in 4½ cups hot water. Reduce heat to medium-low, cover, and simmer until liquid is slightly thickened and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
5Add corn liquid and continue to cook, stirring gently and constantly, until risotto is creamy and thickened but not sticky, about 3 minutes longer (risotto will continue to thicken as it sits). Stir in Parmesan and remaining 1 cup corn kernels. Cover pot and let stand off heat for 5 minutes. Stir in crème fraîche, chives, and lemon juice. Discard thyme sprigs and season with salt and pepper to taste. Adjust consistency with remaining ½ cup hot water as needed. Serve immediately.