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Summertime Risotto




Source of Recipe


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List of Ingredients




2 ears sweet summer corn, kernels removed and cream pressed from corn
6 cups water
1/4 cup olive oil
2 tablespoons butter
1 cup finely chopped sweet onion
1/2 cup finely chopped green bell pepper, seeded
2 sprigs fresh thyme
2 teaspoons minced garlic
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 cup finely chopped tomato
1/4 cup finely chopped green onions, green tops only
1 cup grated Parmigiano-Reggiano cheese
1/3 cup heavy cream
2 tablespoons fresh basil chiffonade
Salt and freshly ground black pepper, to taste



Recipe



With a sharp knife, remove the kernels from the corn cobs, then run the back of the knife down the cob pressing out the cream and reserving it with the kernels. Cover the cobs with the water, bring to a boil, and let simmer for at least 30 minutes. Keep water warm.

In a large saucepan, heat the olive oil and butter over medium-high heat. Add the onion, bell pepper, thyme, and corn kernels and sauté until tender—about 5 minutes. Add the garlic and sauté until fragrant—about 30 seconds. Add the Arborio (without rinsing) and cook, stirring constantly, until it becomes opaque, about 2 to 3 minutes. Add the wine and cook, stirring constantly, until the rice has completely absorbed all the liquid.

Begin adding your corn stock in 1/2 cup increments, stirring constantly and letting the rice completely absorb the liquid between additions. After 15 minutes, add the tomatoes and green onions. Cook about another 5 minutes, until rice is al dente. (You should use about 5 cups of corn water.) Add 1/2 cup of the Parmigiano-Reggiano, heavy cream, and basil and stir well to mix. Season to taste with salt and freshly ground black pepper. Serve with remaining Parmigiano-Reggiano at table.