i haven’t eaten meat in over 20 years, but live with two guys who looooove their meat. this past summer, since i had taken on most of the cooking responsiblity, we ate a considerable amount of vegetarian meals, and there were no complaints around here.
at two years old, j is all about texture. he will easily taste all types of food, but if it doesn’t pass the texture test, it’s promptly rejected. he loves rice, but the first time i tried to get him to eat risotto, it was a no-go. i thought, however, that i’d give it a go again, using the last of this season’s corn. i am proud to say…it was a hit!
surely you all know this trick , right? use a bundt pan to catch all the corn kernels!
Sweet Corn Risotto adapted from The New Vegetarian Epicure
4 ears fresh sweet corn (I’m sure that you could use frozen. You should have about 2 1/2 cups of kernels)
1 1/2 cups chopped onion
1 Tbs. olive oil
1/2 Tbs. butter
6-8 cups vegetable broth
2 cups Arborio rice
3/4 cup dry white wine
3/4 cup grated Parmesan cheese
2 Tbs. chopped Italian parsley
additional Parmesan cheese and parsley
Husk and wash the corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. Spin about a cup of the kernels in a food processor until they are roughly chopped and milky. Scrape out the chopped corn and return it to the remaining corn kernels.
In a large non-stick saute pan, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender. Meanwhile, heat the vegetable broth and regulate the flame to keep it just below a simmer. Add the Arborio rice to the onions and stir it gently in the pan for about 2 minutes. Pour in 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, keeping it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle. Continue this way, adding a little broth at a time and stirring constantly, or at least very frequently, with a wooden spoon for about 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 perfection of tender-firmness, stir in a last ladle of broth, the grated Parmesan cheese, and 2 tablespoons of chopped parsley. Serve the risotto at once, and pass additional parsley and cheese.