This recipe is perfect for that special time of summer, when the corn is incredibly fresh. If I can find it, I love using the yellow and white, Butter and Sugar, variety for this dish. Serve it with some roasted shrimp and a luscious glass of unoaked Chardonnay.
2 tablespoons extra virgin olive oil 1 medium yellow onion, minced 5 cups chicken stock 4 tablespoons unsalted butter 4 ears corn, kernels removed and cobs scraped 2 ½ cups arborio, carnaroli or vialone nano rice ¾ cup dry white wine like Sauvignon Blanc 1 cup freshly grated Parmigiano Reggiano Salt and freshly ground black pepper
Heat the olive oil in a large heavy pot over medium heat. Add the onions and cook, stirring occasionally, until soft, 10 minutes.
In the meantime over low heat, in a saucepan on the back burner of the stove, bring the chicken stock and 3 cups water to just below a simmer. Set a ladle in the stock.
Warm 2 tablespoons of the butter in a large frying pan. Add the corn and corn scrapings and cook until the corn is almost tender, 3 to 4 minutes. Set aside.
Increase the heat to medium, add the rice to the onions and stir until the rice is very hot, just begins to stick to the bottom of the pan, and the rice is completely coated with oil, 2 to 3 minutes. Add the wine and cook stirring until the wine has almost evaporated, 2 to 3 minutes.
Add a ladleful of chicken stock and stir steadily to keep the rice from sticking. Continue to add the chicken stock a little at a time, stirring until the chicken stock is gone and the rice is at the chalky stage, 18 to 22 minutes. Continue to add chicken stock for an additional 2 minutes, until it is just beyond the chalky stage. If you run out of chicken stock, use hot water.
Remove the pan from the heat, add another ladleful of chicken stock, the reserved corn kernels and scrapings, the remaining 2 tablespoons butter, a handful of the Parmigiano Reggiano, salt and pepper. Stir quickly, cover and let sit covered off the heat for 5 minutes.
After 5 minutes, stir the risotto. Serve immediately.
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