| Print Corn Risotto Recipe |  |
Corn Risotto
This is a great side dish or main dish that is very easy to make and will impress your friends and family.
Ingredients:
| 3 Corn kernels (from about 4 ears), or frozen, thawed |
| 1/4 cup Butter (1/2 stick) |
| 3 tablespoons Shallots chopped |
| 1/2 cup Arborio Rice or medium grain rice |
| 1/4 cup Dry White Wine |
| 3 cans Chicken Stock (or more) or broth |
| 1/3 cup Parmesan Cheese |
Directions:
1. Puree 2 cups corn kernels in blender.
2. Set corn puree aside.
3. Melt butter in heavy medium saucepan over medium heat.
4. Add chopped shallots and saute until translucent, about 5 minutes.
5. Mix in rice and cook 1 minute, stirring constantly.
6. Add dry white wine and cook until all liquid is absorbed, about 4 minutes.
7. Add 3 cups chicken stock and cook 10 minutes, stirring occasionally.
8. Increase heat and boil until rice is thick and creamy, stirring occasionally, about 10 minutes.
9. Add corn puree, remaining 1 cup corn kernels and freshly grated Parmesan cheese.
10. Cook rice 3 minutes.
11. Thin rice with more chicken stock if necessary.
12. Season risotto to taste with salt and pepper and serve.
2. Set corn puree aside.
3. Melt butter in heavy medium saucepan over medium heat.
4. Add chopped shallots and saute until translucent, about 5 minutes.
5. Mix in rice and cook 1 minute, stirring constantly.
6. Add dry white wine and cook until all liquid is absorbed, about 4 minutes.
7. Add 3 cups chicken stock and cook 10 minutes, stirring occasionally.
8. Increase heat and boil until rice is thick and creamy, stirring occasionally, about 10 minutes.
9. Add corn puree, remaining 1 cup corn kernels and freshly grated Parmesan cheese.
10. Cook rice 3 minutes.
11. Thin rice with more chicken stock if necessary.
12. Season risotto to taste with salt and pepper and serve.