Fresh Corn Risotto

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Fresh Corn Risotto

  • 3 ears corn, kernels removed and cobs saved

  • 2 Tbs. olive oil

  • 1/2 cup greens onions/leek/onions diced

  • 2 cloves minced garlic

  • salt and pepper

  • 1 cup arborio rice

  • 1/2 cup white wine

  • 1/2 cup Parmesan cheese

  • Garnish with fresh basil

Place the corn cobs in a large pot and cover with 6 cups water. Bring to a simmer and let simmer for about 30 minutes. Add in 1 cup of water to make up for any liquid that has evaporated (you should have 6 cups of corn stock to use for the risotto).

In a large Dutch oven warm the olive oil over medium heat. Add the green onions, garlic, and large pinch of salt and pepper and cook until onions are translucent, about 30 seconds.

Add the rice and corn kernels and continue to cook for another 30 seconds. Deglaze with the wine then add in all of the stock 1 cup of the stock at a time stirring constantly until the liquid from the previous cup is mostly absorbed.

(Optional) Remove 2 cups of the risotto and blend in a blender until creamy. Fold into risotto along with Parmesan cheese.

Taste for salt and pepper and serve garnished with fresh basil.

Fridge ForagingAmanda Frederickson1 Comment