Fresh Corn Risotto Recipes

CORN RISOTTO

Steps:

• Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
• Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
• Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
• Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
• Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
• In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
• Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

FRESH CORN RISOTTO RECIPE

Steps:

• Heat a saucepan over medium-high heat for a couple of minutes and then add 1 tablespoon of the olive oil and 1 tablespoon of the butter.
• Then add the corn kernels and season with salt and pepper. Sauté the corn for 2 to 3 minutes and then remove from heat and reserve for later.
• In a medium sized sauce pot, bring the chicken stock to a simmer.
• While the stock is heating up, heat up yet another pan big enough to cook the risotto. Add the other tablespoon of olive oil and sweat the onion and garlic until translucent.
• Add the Arborio rice and cook for a few minutes until opaque.
• Carefully deglaze the pan with white wine. I usually remove the pan from the heat to prevent a flame up. Cook until most of the wine is cooked off or absorbed into the rice.
• Add ⅓ of the hot chicken stock and stir continuously over medium heat. When most of the stock is absorbed into the rice, add another ⅓ of the chicken stock. Repeat until all the stock is absorbed into the rice or until it is cooked al dente.
• You will know the risotto is perfectly cooked when it has a smooth, creamy texture but still has body. At this point you can finish the risotto with butter, Parmesan, fresh herbs and the sautéed corn.
• Season with salt and pepper and serve.

CORN RISOTTO WITH HERBED PARMESAN CREAM

Steps:

• Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
• Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
• Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
• Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
• When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.

FRESH CORN RISOTTO

Steps:

• Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups), and puree the rest in a blender with some of the stock/broth.
• Strain through a sieve and add this strained liquid to the rest of the stock in a saucepan.
• Taste for seasoning (salt).
• Heat to boiling point when ready to prepare risotto (and have the hot water available, just in case).
• In another pot (the one you will use for risotto), saute the onion and garlic in 2 tbs butter, until onion is translucent.
• Add the rice, and coat well, cooking another minute or so.
• Add reserved corn kernels.
• Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring very frequently.
• Add more broth as it is absorbed by the rice.
• Continue this way for about 20 minutes, or until rice is cooked but"al dente", in a creamy base of"sauce".
• *ORsee optional method of cooking, below.
• If rice isn't done after using all the corn stock, continue to cook using hot water, 1/2 cup at a time.
• When rice is done to taste, add the remaining butter, cheese or cream, and taste again for salt and pepper.
• Serve at once.
• *Optional"cheater's"method of cooking risotto: Add 1/2 the hot stock to rice (and hold back the kernels); stir only occasionally.
• When stock is absorbed, add kernels and rest of stock, stirring enough to avoid rice sticking to bottom.
• Continue as above.
• For vegetarians use vegetable stock.

SWEET CORN-BROWN RICE RISOTTO

Steps:

• In a large saucepan, bring vegetable stock and 2 cups water to a simmer over medium heat. Meanwhile, heat oil in a medium pot over medium. Add onion and cook, stirring, until softened, 6 to 8 minutes. Add rice and cook, stirring, until toasted, 1 minute.
• Stir in wine and cook until evaporated, about 2 minutes. Add 2 cups stock mixture and bring to a simmer. Cook, stirring occasionally, until liquid is almost absorbed, about 20 minutes.
• Continue to add more stock mixture 1/2 cup at a time, stirring occasionally, until rice is tender and creamy, 35 to 40 minutes. Add corn and cook until tender, about 5 minutes, adding more stock mixture as needed to maintain a loose and creamy consistency.
• Stir in Parmigiano and basil and season with salt and pepper to taste. Spoon into bowls and garnish with more basil before serving.

INSTANT POT® FRESH CORN RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
• Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
• Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.

CORN RISOTTO

Steps:

• With food processor on, put shallots through feed tube to mince.
• Add carrots and chop.
• Heat butter in nonstick skillet. Add shallots and carrots, and saute over medium heat about 5 minutes.
• Shuck corn and strip kernels from cob. Add to skillet with milk, and cook over high heat.
• Wash, dry and chop thyme; add to skillet, and continue cooking until most of milk has evaporated.
• Meanwhile, remove stems from shiitake mushrooms, and discard. Wash, dry and slice mushrooms into thin strips.
• Grate cheese in food processor; set aside.
• Spoon corn mixture into food processor, and pulse two or three times to break up corn. Return to skillet with mushrooms and vegetable or chicken stock. Cook a few minutes, just to cook mushrooms through. Stir in cheese and serve.

END OF SUMMER CORN RISOTTO RECIPE BY TASTY

Steps:

• Cut the corn kernels from the cobs.
• Add the corn cobs to a large pot with the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove the pot from the heat.
• Melt the butter in a large, high-walled skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until translucent, about 5 minutes.
• Add the rice and stir until fully combined. Let the rice toast for 1-2 minutes, until fragrant.
• Add the white wine and cook until evaporated about 2 to 3 minutes, stirring occasionally.
• Add 1 cup of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed, about 3 to 4 minutes. Continue adding the stock, ½ cup at a time, stirring continuously, until the rice is al dente about 15 to 20 minutes..
• Add the corn kernels and another ½ cup stock. Continue to cook, adding more stock as needed, until rice is tender and corn is cooked, about 10 to 15 minutes. You may have some leftover stock.
• Remove the pan from the heat and stir in the soft herb cheese. Season with black pepper and more salt to taste.
• Garnish with basil, shaved Parmesan, and more black pepper.
• Enjoy!

SWEET CORN RISOTTO

Steps:

• (NOTE: If using canned corn, skip this step.) Husk and wash corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. You should have about 2 1/2 cups corn kernels.
• Spin about a cup of the kernels in a food processor or blender until they are roughly chopped and milky. Scrape out the chopped corn and remix with the remaining whole kernels.
• In a large soup pot, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender.
• Meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer.
• When onions are soft, add the Arborio rice to the soup pot and stir it gently with a wooden spoon for two minutes. Next add the wine and stir until it is absorbed.
• Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keep it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle.
• Continue with this process for 25 more minutes (TIP: Set timer now)-- adding a little broth at a time, stirring with a wooden spoon fairly frequently, for around 25 minutes or until the rice is al dente. It should form a creamy sauce around grains that are no longer crunchy but still firm.
• When the rice is just achieving this perfect balance of tender-firmness, stir in the last ladle of broth, the Parmesan cheese, and 2 Tbsp of chopped parsley.
• It is ready to serve!