I recently attended a cooking demonstration by a local chef at Gilda’s Club in Chicago. The chef made a corn risotto which was so delicious. I scoured the internet for recipes and found this one. I made some changes that accommodated my tastes. If you don’t want to open a bottle of kosher wine just for the 1/2 cup of wine, I successfully used a Kedem white cooking wine which didn’t change the taste whatsoever. This makes 4 generous main dish servings, or 8 side dish servings.
FOR THE CORN STOCK:
- 2 corn cobs (kernels removed and reserved for risotto)
- 1 onion, cut into quarters
- 1 carrot, cut into 1-inch pieces
- 1 celery rib, cut crosswise into 1-inch pieces
- Dark green leaves from 1 leek(reserve white and light green parts for risotto)
- 2 cloves garlic, smashed
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
FOR THE RISOTTO:
- 2 tablespoons unsalted butter
- 1 leek, white and light green parts only, finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup arborio rice
- ½ cup dry white wine or white cooking wine
- 6 cups hot corn stock
- 1 ½ cups raw corn kernels (from about 2 ears corn)
- 1 cup grated Parmesan cheese
- Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer.
- Melt 1 tablespoon butter in a wide, high-sided pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
- Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.
- Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
- Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.