Risotto with corn and Provencal herbs
Complexity: easily
Servings: 6
Calories 479, total fat 19 G., saturated fats 8 G., proteins 18 G., carbohydrates 53 G., fiber 2 G., cholesterol 30 mg, sodium 793 mg, sugar 5 G.
“This risotto, filled with golden corn kernels, is a great example of how successful experimentation can be,” says Kat Cora. “I was just making my own risotto one day and decided to add a little corn. It seems like an odd combination, but once you try it, you’ll love it. Making risotto is one of the most relaxing things to do in the kitchen: you add broth little by little and stir until it’s absorbed by the rice. To achieve a perfectly velvety risotto, it’s important to taste the rice when it seems almost done and remove the pan from the heat as soon as it’s the right consistency to prevent it from becoming overcooked. Keep the corn, butter, cheese, and herbs close to the stove so you can add them immediately. For this recipe, use the highest quality ingredients: homemade broth, fresh corn, and real Parmesan cheese. Herbes de Provence is a blend of aromatic herbs that can be found in any major supermarket.”
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 cups rich homemade chicken broth or store-bought low-salt broth
- 3 tablespoons extra-virgin olive oil
- 3 green onions, thinly sliced
- 1.5 tbsp. Arborio rice
- 3/4 cup dry white wine (such as Sauvignon Blanc)
- 3/4 cup corn, fresh or frozen (thawed)
- 1.5 tbsp unsalted butter
- 1 tbsp. grated parmesan
- 1 tbsp. l. provencal herbs
We recommend
Cooking the dish according to the recipe:
- In a medium saucepan, heat the chicken broth over medium-low heat and keep it hot over low heat.
- In a large saucepan, heat the olive oil over medium heat until hot but not smoking. Cook the green onions, stirring, until translucent, about 2 minutes.
- Add the rice, stirring slowly and constantly with a wooden spoon until the grains are opaque and coated with oil, 1-2 minutes. Add 0.5 teaspoon of salt and a few grinds of black pepper, then pour in the wine. Cook, stirring, until all the liquid is absorbed, about 3 minutes. The rice should not brown.
- Pour in about 1 cup of warm broth and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid has been absorbed, add another 0.5 cups of broth.
- Continue stirring and adding broth 0.5 cups at a time, waiting for the rice to absorb the liquid before adding more. After the rice has absorbed 2.5 cups of broth, taste it. The rice should be creamy but still slightly firm. If it's too firm, continue adding broth 0.5 cups at a time, stirring constantly, until the consistency is just right. You may not need all the broth.
- Add the corn and reduce the heat to low until the risotto stops bubbling. Add the butter, cheese, and herbes de Provence. Season with salt and pepper to taste and serve immediately.
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