- 2 ears of corn
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, medium dice
- 2 cloves garlic, minced
- 1 cup millet
- 1 cup dry white wine
- 4 cups vegetable stock
- 1 cup water
- 3 tablespoons unsalted butter
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons minced chives
- Kosher salt
- Freshly ground pepper
How to make this recipe
Cut kernels from the corn and set aside. Combine the corn cobs, vegetable stock, and water in a medium saucepan and bring to a simmer.
In a large saucepan, sauté the onion and garlic over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.
Add the stock mixture to the millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Once the millet is al dente, remove from the heat and add the corn, butter, chives, and cheese. Season with salt and pepper and serve.
If eating a gluten-free diet, be sure to use gluten-free stock.