Sweet Corn Zucchini Risotto Recipes

SWEET CORN & ZUCCHINI RISOTTO

Steps:

• Make the basil oil (preferably a day ahead of time). Bring a medium pot of water to a boil. Prepare a medium bowl of ice water. Wash the basil and remove leaves from the stem. Add the basil leaves to boiling water. Remove leaves after 10 seconds and plunge into the ice water to stop it from cooking. Shake off the basil and place between paper towels. Squeeze to get as much water out as possible.
• Add basil to the pitcher of a blender along with the olive oil and grapeseed oil. Puree. Pour into an airtight container and refrigerate overnight for deepest flavor. Or, if short on time, continue to the next step.
• Place a cheesecloth over a fine-mesh sieve. Pour the oil over the top (bring to room temperature first if it was refrigerated). Gently squeeze the cheesecloth to get as much oil out as possible. Discard the solids. Pour the oil into an airtight container and store in the refrigerator until ready to use. Keeps for up to four weeks in the refrigerator.
• Make the vegetable broth. Cut kernels off of two ears of the corn. Reserve the corn kernels for the risotto. Add cobs to the a large dutch oven or stock pot. Add carrots, celery, onions, parsley, peppercorns, and bay leaves. Bring to a boil. Reduce to a simmer and cook, stirring very gently only occasionally, until the vegetables are soft - about 35 minutes. Place a colander over a large bowl and strain broth through the colander. Rinse out the pot, then place a fine mesh sieve over the pot. Strain the broth through the sieve back into the pot. Discard solids. Add 1 teaspoon salt and stir to dissolve.
• Prep the risotto. First, grill one cob of corn to use as a garnish later on. To do this, remove the husk, rub with olive oil and sprinkle lightly with kosher salt. Heat an outdoor grill or an indoor grill pan on medium high. Cook the corn, turning occasionally, until tender and some of the corn kernels are blackened. Remove from heat and set aside.
• Have the rest of your ingredients ready before starting - the kernels removed from the two remaining ears of corn, garlic minced, wine and rice measured out.
• Bring the broth to simmer, because it's time to ...
• Make the risotto. Place a medium saute pan over low heat. Add olive oil, onion, and a pinch of kosher salt to help draw out the flavor and moisture. Gently sweat the onion (it should just barely sizzle), stirring occasionally, until tender and translucent, about 15 minutes. If your onion starts to brown, turn down the heat.
• Add 1/4 cup warm broth to further soften the onions. Cook, stirring occasionally, until the liquid evaporates.
• Next, "toast" the rice. Increase heat to medium. Add the rice and cook, stirring constantly, until the edges of the rice are translucent, about 4 minutes. Be careful not to scorch the onions or rice; if they start to brown, reduce the heat.
• Add the garlic. Cook, stirring, for 30 seconds.
• Pour in the wine and cook, stirring, until it has absorbed.
• Add one cup of the broth and cook, stirring frequently but not constantly, until the liquid has absorbed/evaporated completely. The rice should bubble gently consistently - adjust the heat if needed. Add one more cup of broth and cook, stirring frequently, until evaporated. Add the next cup of broth, then stir in the corn. Continue cooking until evaporated and add the fourth cup of broth. This whole process should take about 15 minutes. After the fourth cup is added and/or the 15-minute mark is reached, taste the rice. If it's al dente ("to the tooth"), it's done! If not, add a bit more broth and continue to cook until the rice is tender and the risotto is loose. Note: If you run out of broth, you can always add some warm water in a pinch to finish cooking.
• Stir in the zucchini. Taste and season with salt and pepper if desired.
• Spoon into serving dishes. Garnish with charred corn kernels, a generous drizzle of basil oil, and fresh basil. Serve immediately.

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.

ZUCCHINI RISOTTO

Steps:

• Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
• Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
• When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

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!

ZUCCHINI, SWEET CORN SAUTE

Steps:

• Slice the zucchini in pieces about an eighth of an inch thick. Heat the oil in a large frying pan and saute the zucchini with the garlic and pepper over high heat, so that the zucchini browns but does not become mushy. Remove with a slotted spoon to a serving dish.
• Meanwhile, shave the kernels from the corn, using a sharp knife. Add the corn to the frying pan and cook for three minutes, stirring frequently. Remove the garlic from the pan and add the corn to the zucchini.
• Toss the vegetables together and season to taste with salt and pepper. Add the basil and toss. Serve hot or at room temperature.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.