Sweetcorn Risotto Cakes Recipes

SWEET CORN RISOTTO

Steps:

• Cut the corn kernels off the cobs (see notes). In a heavy-bottomed high-sided skillet, over medium heat, heat 1 tablespoon of olive oil and 2 tablespoons of butter. Add the corn kernels and sauté until tender, about 2 minutes.
• Remove from the heat and transfer 1/3 of the cooked corn to the jar of a blender. Reserve the remaining corn in a bowl.
• Pour the heavy cream in the blender with the corn. Blend until smooth. Reserve.
• In a medium sauce pan, heat the broth over medium high heat, until simmering. Lower the heat to the lowest setting to keep the broth warm while you cook the risotto.
• Place the skillet back on the stove, over medium heat. Add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced shallots and sauté until softened, about 1-2 minutes.
• Add the arborio rice and stir to coat in the fat. Cook for about a minute, or until the rice is toasty and releasing a nutty aroma but not browned. Season with a pinch of salt and white pepper. Pour in the white wine and cook until fully absorbed, about 1 minute.
• Add a ladleful of broth to the rice, stirring occasionally so the rice doesn't stick to the pan, but not too often or it will cool and not cook evenly. Once the liquid is absorbed, add the next ladleful, repeating this process until the rice is cooked through but al dente, about 17-20 minutes.
• Remove the pan from the heat. Add the remaining butter and parmesan cheese, stirring vigorously to melt the butter and emulsify it into the risotto.
• Gently stir in the reserved creamed corn and corn kernels. Taste and adjust seasoning.
• Garnish with fresh basil and serve warm!

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!

RISOTTO CAKES

Steps:

• For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay. Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine. Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes. Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs. In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Cook's Note: This is a great way to use up leftover risotto.

RISOTTO CAKES

Steps:

• In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

CRISPY GARLIC RISOTTO CAKES

Steps:

• Preheat oven to 375°F. Toss garlic cloves with 2 teaspoons olive oil in small baking dish. Cover with aluminum foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes longer. Cool garlic; peel. Puree half of garlic in processor. Thinly slice remaining garlic. Set garlic puree and slices aside.
• Bring 4 cups water to simmer in medium saucepan. Reduce heat to low, cover and keep hot.
• Melt 2 tablespoons butter in geavy large saucepan over medium-high heat. add onion; sauté until tender, about 3 minutes. Add rice; stir until golden, about 3 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1 cup hot water. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot water 1 cup at a time until rice is just tender and mixture is very thick, simmering until liquid is absorbed before each addition and stirring frequently, about 25 minutes. Transfer risotto to large bowl. Cool 30 minutes.
• Mix cheese, parsley and garlic puree and slices into risotto. Season to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours.
• Shape risotto into six 3-inch-diameter patties, 3/4 inch thick, using about 1/3 cup risotto for each. Place risotto cakes on baking sheet. Cover and refrigerate 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)
• Place all purpose flour in shallow dish. Lightly coat each risotto cake with flour. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add 3 risotto cakes and cook until golden brown and heated through, about 3 minutes per side. Transfer risotto cakes to plate lined with paper towels to drain. Repeat with remaining 1 tablespoon butter and 3 risotto cakes. Transfer risotto cakes to platter and serve.

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.

SWEETCORN RISOTTO CAKES

Steps:

• Place the 2 tbsp olive oil in a pan and fry the onion and garlic until soft.
• Add the rice and mix well, add the stock a little at a time and stirring until all the stock has been used.
• Add the sweetcorn and cheese and mix well.
• Refrigerate mix until cold and mold into patties, dusting each with flour.
• Shallow fry the cakes in the extra olive oil until brown on both sides (about 4 mins).