Corn Risotto:
6 cups chicken stock
3 tablespoons olive oil
1 medium onion, finely diced
1 1/2 cup arborio rice
1/2 cups dry white wine
2 ears of corn freshly cut from cob (in desperation during the winter months you could use frozen corn but it is better to wait until summer).
2 tablespoons butter
3 tablespoons sage (preferably fresh) chopped
salt and pepper, to taste
4 strips of bacon diced
Parmesan or Romano cheese, freshly grated.
6 cups chicken stock
3 tablespoons olive oil
1 medium onion, finely diced
1 1/2 cup arborio rice
1/2 cups dry white wine
2 ears of corn freshly cut from cob (in desperation during the winter months you could use frozen corn but it is better to wait until summer).
2 tablespoons butter
3 tablespoons sage (preferably fresh) chopped
salt and pepper, to taste
4 strips of bacon diced
Parmesan or Romano cheese, freshly grated.
- Bring stock to a low boil in a pan and keep simmering while preparing the risotto.
- In another pan heat olive oil over medium heat then add diced onions. Keep stirring until cooked (about 10 minutes)
- Add rice and stir until color becomes translucent. Add white wine and stir.
- Add chicken stock a little bit at a time until it is completely absorbed.
- Finally incorporate the fresh uncooked corn and sage into the mixture.
- The corn will quickly cook inside the rice after a few minutes. Finally you may add some butter and season with a pinch of salt and pepper.
- Add the diced bacon bits.
- At the end fold in a good cup of freshly shredded Parmesan or Romano cheese
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