Pan-Roasted Corn Risotto
- SERVINGS: 6
Sara Jenkins 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.
- 5 cups light chicken stock or canned low-sodium broth
- 5 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 shallots, minced
- 3 cups fresh corn kernels (from 5 to 6 ears)
- 1 1/2 cups Italian medium-grain rice, preferably Carnaroli (10 ounces)
- 1/4 cup dry white wine
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper
- In a medium saucepan, bring the chicken stock to a boil over moderately high heat. Lower the heat to keep the stock at a bare simmer.
- Meanwhile, in a large, heavy saucepan, melt 4 tablespoons of the butter in the olive oil. Add the shallots and cook over moderate heat until softened, about 4 minutes. Raise the heat to high, add the corn and cook, stirring frequently, until lightly browned, about 12 minutes. Add the rice and stir until the grains are thoroughly coated with fat, 1 to 2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.
- Add 1 cup of the simmering stock to the rice and cook over moderate heat, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more; the risotto is done when the rice is just tender and the sauce is creamy, about 22 minutes. Stir in the Parmigiano-Reggiano, parsley and the remaining 1 tablespoon of butter. Season with salt and pepper and serve at once.
The sweet corn flavor and creamy texture of this classic risotto find echoes in a Chardonnay. Try one from Friuli.