Seasonal Recipe
Sweet Corn Risotto
Adapted from Williams-Sonoma: Risotto by Kristine Kidd (Time-Life, 1998)
Serves 6
Risotto implies rice, and this recipe has none - but it does achieve the same creaminess and texture. The sweet starchiness of freshly picked corn adds thickness and body, with a bit of onion, pepper, and paprika to bring round out the flavor. While sweet corn is always best shortly after picking, this is one recipe that's still good with corn that's been in the refrigerator, forgotten for a few days. If you find your corn is leaning starchy, rather than sweet, simply add a pinch of two of sugar and a little extra lemon juice to brighten up the dish.
Ingredients:
- 18 ears fresh sweet corn, husked, silks removed
- 6 tablespoons butter
- 1 large onion, diced
- 2 cups vegetable stock, chicken stock, or water
- 6 jalapeno or 2 hungarian wax peppers, seeded and diced
- 2 teaspoons smoked paprika
- Salt and black pepper, to taste
- Juice of a lemon, or to taste
- Fresh basil, to garnish
- Trim the kernels from 6 ears of corn, and, with the back of a heavy knife, scrape along the cobs to extract all of the juice. Grate the remaining ears on the coarse side of a box grater, collecting the shredded corn in a bowl with the cut kernels. Add the smoked paprika, and stir to combine.
- In a large saucepan over medium heat, melt the butter. Cook the onion and diced pepper until the onion turns translucent, about 5 minutes. Reduce the heat slightly and add the corn and stock, and cook, stirring occasionally, until the corn is tender and the mixture thickens, about 10 minutes. Stir in the lemon juice, and taste for seasoning. Garnish with the basil, and serve immediately.
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