I have only one go-to risotto recipe: a butternut squash risotto that I make in the fall. As much as I love to eat that rendition, I do not particularly love to make it. The inordinate amount of time risotto requires I spend stirring liquid into rice takes patience. And while a virtue, patience is not a virtue I possess.
Unless homemade bread is involved. Then I have all the patience in world.
Even with a glass of leftover wine to sip on throughout the process, I dread making risotto. Instead, I collect risotto recipes with the thought of making it “one of these days” in mind.
My first risotto foray away from the fall rendition I love so much was a summer recipe that incorporates fresh sweet corn. At the very end, the corn kernels are stirred into the risotto. Long before that final step, the water in which the ears of corn are cooked is used to make a broth.
To incorporate this recipe into a busy lifestyle, or make it more appealing to an impatient sort like myself, forgo the homemade corn broth and use store-bought chicken or vegetable broth instead. Ultimately, this may not make too much difference since you have to cook the corn at some point. It would likely come in handy if you would like to use this risotto recipe to use up leftover corn kernels.
Another idea it to serve the corn one night, then use the reserved broth and leftover kernels in the risotto the next. Or you could really get into it and up the flavor by roasting the ears of corn, again reverting to a store-bought broth.
I am really pushing for a different broth here because overall, I found the flavor of the corn broth lacking. I will give the recipe the benefit of the doubt and blame myself for using too much water. The recipe instructs the cook to cover the ears of corn with water, and I am willing to bet I used close to six to eight cups. Next time, I will try to use closer to four or five cups to boost the flavor.
Despite my so-so outcome, I still enjoyed this dish as a dinnertime meal and lunch hour leftover. It is best served with bit of freshly grated Parmesan over the top. Enjoy!
- For the Broth
- 4 ears sweet corn, shucked
- 2 leeks, roughly chopped
- 1 rib celery, roughly chopped
- 1 tablespoon coriander seeds
- 1 bay leaf
- 1 bouquet garni: a few sprigs each of fresh parsley, thyme and tarragon
- For the Risotto
- 1 tablepoon butter or olive oil
- 1 or 2 shallots or green onions (white parts only), diced
- 2½ cups risotto (I used Arborio rice)
- ¾ cup dry white wine
- 1 small bunch parsley, minced
- ¾ cup Parmesan cheese
- Begin by preparing the broth. Place the ears of corn, leeks, celery, coriander seeds, bay leaf and bouquet garni in a large pot and cover it with water.
- Bring to a simmer and continue to simmer gently for 30 minutes.
- Remove the corn with tongs and strain the stock through a mesh sieve into a bowl. Discard the solids.
- When cool enough to handle, cut the kernels from the ears of corn and set aside.
- Heat the butter or olive oil in a large skillet over medium heat.
- Add the shallot or green onion(s) to the skillet and cook until softened.
- Place the risotto in the skillet and cook,stirring constantly, for two minutes.
- Pour the wine into the skillet and stir constantly until absorbed.
- Add the corn broth, a ladle at a time, to the skillet and stirring after each addition until most of the liquid is absorbed.
- When the risotto is tender, about 30 minutes, remove from heat and stir in the kernels of corn, parsley and Parmesan cheese.