Roasted Corn And Saffron Risotto Recipes

CORN AND SAFFRON RISOTTO

Steps:

• Grate two cobs of corn with the help of a grater. Leave the grated corn with the corn milk in a bowl aside until we are ready to use it. With the remaining one cob, carefully remove the corn kernels with the help of a knife. Leave that also aside.
• Take two tbsp of warm water in a cup, stir in the saffron strands. Mix it with a spoon. Leave it aside.
• Take the cobs (kernels removed) and about 4 cups of water in a pot and boil it for few minutes in medium to high heat and then let it simmer on low while we make the risotto.
• In a pan, heat the butter. Then add the garlic and chopped onions. Cook it until onions are translucent. Then add in the rice.
• Sauté it for few minutes until rice looks translucent. After couple of minutes, add the white wine. Let it get absorbed by the rice. Once all the wine has been absorbed slowly, add ladle full of corn stock that's simmering on the side. Make sure you keep stirring. Rice should not stick to the pan.
• Again, let the liquid get absorbed completely before adding more corn stock. After half of the the corn stock is added, once the liquid is absorbed add the grated corn mixture along with corn kernels.
• Finish the cooking with remaining stock and cook it until the rice looks done but has slight al dente texture to it. Add salt and black pepper too.
• Turn off the heat. Immediately add the parmesan and saffron water to it. Mix it well. Cover it for few minutes.
• Open the lid of the pan, mix in some chopped basil and crème fraiche.
• Keep some basil for garnishing. Risotto is best served immediately after its done.

ROASTED CORN AND SAFFRON RISOTTO

Steps:

• Set the oven to 450F
• Put the corn kernels on a baking sheet and toss with 2 Tbsp of olive oil and a little salt and pepper. Roast for 5 to 7 minutes, and then put the pan under the broiler for about 2 minutes, watching carefully, until they get just slightly charred. Set the corn aside. You want about a heaping cup of roasted kernels for the risotto.
• Heat the stock and 2 cups of water to just under a simmer in a small saucepan. Break the reserved corn cob in two, and add it as well. Add the saffron threads, crushing them between your fingers as you add them to the stock. Season the stock with 1/2 tsp of salt.
• Heat the final Tbsp of olive oil and the butter in a heavy bottomed stock pot. Add the onion and the shallot and saute until they are softened and translucent.
• Add the rice and stir to coat, for another minute.
• Add the wine to the pot and stir while it is absorbed, another minute and a half or so.
• Start adding the stock to the rice, a ladle at a time, stirring almost constantly, and letting each addition of stock get fully absorbed before the next addition. The pot should be kept at a gentle simmer at all times.
• After 2 or 3 ladles of stock have been absorbed, add in 1/2 cup of the corn. Keep stirring and adding stock, making sure your pot is simmering and the rice isn't sticking to the bottom of the pan, especially toward the end of the cooking. The whole process is going to take about 30 minutes.
• After about 25 minutes, taste the rice to see if it is tender. You may not use the whole amount of stock. When the rice is tender, add in the rest of the corn, the cheeses, and the fresh thyme. Season with lots of fresh cracked black pepper. Mix everything in well, and then taste again to check the seasonings. Add a little more stock if the risotto seems dry.
• Serve immediately with more Parmesan cheese on the side.

SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER

Steps:

• Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
• Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
• Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.