Although it’s just getting hotter in LA the rest of North America is cooling down and getting ready for fall. I love the fall. At this point in the year I always treated to move home because I miss the east coast soo much! But I try to remember what February in Toronto is like and I just turn up my AC.
I may not get to enjoy the fall weather, but I can enjoy fall flavors and this corn risotto is the perfect example. Corn is perfect right now. End of August until the end of September corn is the sweetest and juiciest, so I am taking advantage with all things corn.
I warn you now, this recipe is a labor of love compare to most of the recipes I post, but it’s easy and delicious…. just give yourself an hour to make it.
Ingredients:
- 3 ears of corn
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- 2 cups of thinly sliced leeks(white and light green parts only)
- 2 cloves of garlic
- 1 1/2 cups of Arborio Rice
- 1/2 cup of dry white wine
- 1 cup of cherry tomatoes
- 1 cup of sliced mushrooms
- 3/4 cups of freshly grated parmesan
- 2 tablespoons of basil
- 1 teaspoon of lemon zest
Step 1.
Prep all your veggies. Cut corn off of the cob. Slice only the white and light green parts of the leek into thin slices. Smash and peel 2 cloves of garlic and halve 1 cup of cherry tomatoes.
Step 2.
Into a large pot (that will hold over 8 cups of water) scrap any remaining moisture from the corn ears into the pot using a spoon. Cut the ears in half and put them into the pot with 8 cups of water and 1 tablespoon of salt. Bring to a boil and then let it simmer for 15 minutes.
Step 3.
While the corn stalk simmers heat 2 tablespoons of olive oil and 2 tablespoon of butter into a large pan or dutch oven. Add in your leeks and garlic. Sauté your leeks until they become tender, about 5 minutes.
Step 4.
Add your Arborio rice. Do not rinse the rice before add it, you need the starch to create the creaminess of the risotto. Stir in the rice and make sure to coat each grain of rice with the oil – this will help them keep their structure. Add in the white wine and let it simmer until more of the liquid evaporates.
Step 5.
Increase the heat to medium and gradually add in the corn stock ~ about 1 cup at a time until. Stir occasionally while adding in more stock as it absorbs.
Step 6.
After about 15 minutes, at least half of the stock should be absorbed. Add in the corn, cherry tomatoes and mushrooms. Mix together and add 1 teaspoon of salt and 1 teaspoon of pepper. Continue adding in more stock until the risotto is tender.
Step 7.
Once you have used most if not all of your stock, the rice should be tender. Turn off the heat when there is still some liquid left. Add in the parmesan, basil and lemon zest. Stir and serve immediately.
KASCHA'S KICTHEN 