CORN RISOTTO RECIPES

Name: Corn Risotto
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 6 cups corn stock (see recipe below) or chicken stock; 2 tablespoons unsalted butter; 1 leek, white and light green parts only, finely chopped; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 cup arborio rice; 1/2 cup dry white wine; 1 1/2 cups raw corn kernels (from about 2 ears corn); 1 cup grated Parmesan cheese; 1/4 cup heavy cream; 2 tablespoons minced chives (optional); 2 corn cobs (kernels removed and reserved for risotto); 1 onion, cut into quarters; 1 carrot, cut into 1-inch pieces; 1 celery rib, cut crosswise into 1-inch pieces; Dark green leaves from 1 leek (reserve white and light green parts for risotto); 2 cloves garlic, smashed; 1 teaspoon salt; 1 teaspoon whole black peppercorns

CORN RISOTTO RECIPE - NYT COOKING

Corn Risotto Recipe - NYT Cooking image

This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work. The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt — which wouldn’t be the end of the world, of course, since you’ll still have a wonderfully creamy risotto.

Provided by Emily Weinstein

Total Time 1 hours 45 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

Steps:

For the risotto:
For the corn stock (optional):

Nutrition Facts : @context http//schema.org, Calories 698, UnsaturatedFatContent 10 grams, CarbohydrateContent 87 grams, FatContent 25 grams, FiberContent 6 grams, ProteinContent 28 grams, SaturatedFatContent 13 grams, SodiumContent 1572 milligrams, SugarContent 15 grams, TransFatContent 0 grams

CORN RISOTTO RECIPE - PILLSBURY.COM

Corn Risotto Recipe - Pillsbury.com image

Corn and rice go Italian with a creamy cook-it-slow process.

Provided by Pillsbury Kitchens

Total Time 0 minutes

Prep Time 40 minutes

Yield 8

Number Of Ingredients 6

Ingredients

5 cups Progresso™ chicken broth (from two 32-oz cartons)
3 green onions
1/4 cup olive oil
1 1/2 cups uncooked short-grain Arborio rice
2 cups fresh corn kernels (from about 3 ears corn)
1/3 cup grated fresh Parmesan cheese (1 1/3 oz)

Steps:

Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
Meanwhile, chop green onions, separating white portion from green tops. Reserve chopped green tops.
Heat oil in large saucepan over medium heat until hot. Add white portion of chopped onions; cook 3 to 4 minutes or until tender.
Add rice; cook and stir until thoroughly heated. Add 1/2 cup hot broth; cook and stir until almost all liquid is absorbed. Continue adding broth 1/2 cup at a time, cooking and stirring for about 30 minutes or until rice is creamy but still firm in the center, adding corn during last 10 minutes of cooking time. There may be a small amount of broth remaining.
Stir in cheese. Sprinkle with chopped green onion tops.

Nutrition Facts : Calories 230 , CarbohydrateContent 29 g, CholesterolContent 3 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 8 g, SaturatedFatContent 2 g, ServingSize 1/2 Cup, SodiumContent 570 mg, SugarContent 2 g

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