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Pan-Roasted Corn Risotto

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(42 people have added this recipe to their favorites.)

Sara developed this recipe while she was a chef at Todd English's restaurant, Figs, in Charlestown, Massachusetts. Pan-roasting the corn in olive oil before adding the rice deepens its flavor.

Pairing Suggestion

The sweet corn flavor and creamy texture of this classic risotto find echoes in a softly fruity, balanced Chardonnay. Try one from Friuli, such as the 1995 Ronco del Gnemiz or the 1998 Pier Paolo Pecorari, from the Isonzo area.

Pan-Roasted Corn Risotto

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(42 people have added this recipe to their favorites.)
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Pan-Roasted Corn Risotto

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Pan-Roasted Corn Risotto

Fantastic recipe! I am embarassed to say that I used canned corn but it was still excellent. A dish for everyone...

Posted by: motifhome on April 1, 2009

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