August 28, 2013

Creamy Corn Risotto

Since corn is cheap currently, I figured it was worth giving this Cooking Light recipe a shot. It's good and definitely creamy, but I'm not sure it's quite worth the the time required to repeat it. Perhaps for a special occasion.

Creamy Corn Risotto
1 large bell pepper
4 cups fresh corn kernels
1 3/4 cups milk
2 Tbsp. butter, divided
2 1/2 cups chicken stock
1/2 cup chopped onion
2 tsp. minced garlic
1 cup uncooked Arborio rice
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 cup dry white wine

Preheat broiler to high. Cut bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a piece of foil and flatten with your hand. Broil 8 minutes or until blackened. Wrap peppers in foil, and let stand 5 minutes. Then peel, and chop.

Combine corn, milk and 1 Tbsp. butter in a saucepan. Bring to a simmer, and cook 10 minutes. Stir in chicken stock, and keep warm over low heat.

Melt remaining 1 Tbsp. butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 3 minutes. Stir in rice, salt and pepper. Cook 2 minutes, stirring constantly. Stir in wine, and cook 30 seconds or until liquid evaporates, stirring pan to loosen any bits stuck to the bottom. Reduce heat to medium. Add 1 1/2 cups of corn mixture, and cook until liquid is nearly evaporated. Reserve 1/2 cup corn mixture, and then continue to add remaining corn mixture 1 cup at a time. Cook, stirring constantly, until liquid is nearly evaporated before adding additional corn mixture. Remove from heat, and stir in reserved corn mixture and bell pepper. Makes 6 large servings.

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