Risotto with grilled corn
Votes: 1
Time: 1 hour 25 minutes
Complexity: average
Servings: 4-6
Complexity: average
Servings: 4-6
Italian risotto stands out from other rice dishes with its creamy texture and delicate, creamy flavor, which is complemented by other ingredients. For example, make risotto with grilled baby corn and aromatic fennel root. For risotto, it's best to choose starchier rice varieties, such as Arborio or Carnaroli. They cook well and absorb the flavors of other ingredients. Gradually simmer the rice in white wine and corn-on-the-cob broth, then stir in grilled and then buttered corn (which has the same creamy, velvety texture), fennel, and Parmesan.
This delicious and elegant risotto can be served as a side dish to fish or meat, or as a standalone dish with a glass of white wine.
The recipes use measuring containers with the following volumes:
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.
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:
- 3 ears of sweet white corn, husked
- 6 cups unsalted chicken broth
- 6 tbsp (90 g) butter
- 1 small fennel root, trimmed and diced, discard the stems
- 3 tbsp. l. olive oil
- Half a small onion, diced
- 1.5 tbsp. rice for risotto
- 1 cup dry white wine
- 0.5 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Grill the corn on all sides until lightly charred, about 10 minutes. Remove the kernels from the cobs. Keep the cobs.
- Break the corn cobs in half and place them in a large pot with the broth. Bring to a boil over medium-high heat and turn off the heat. Let the corn cobs steep in the broth for 30 minutes.
- Melt 2 tablespoons (30 g) of butter in a saucepan over medium heat. Add the fennel and cook for about 10 minutes until softened. Then remove the fennel from the pan. Add another 2 tablespoons (30 g) of butter and sauté the corn kernels until soft and velvety, 10 to 15 minutes. Season the corn with salt and pepper.
- Strain the corn broth through a sieve into a saucepan, discarding the cobs. Reduce heat to low to keep the broth warm. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for about 3 minutes, until softened. Then add the rice and cook, stirring frequently with a wooden spoon, for 4-5 minutes, until it's no longer white.
- Pour in the wine and simmer, stirring frequently, until absorbed, about 5 minutes. Then pour in 1.5 cups of broth and stir for 7 minutes, until the liquid is absorbed. Add another 1.5 cups of broth and simmer, stirring frequently, until most of the liquid is absorbed. The rice should look fluffy but not mushy. If the rice is still very firm, add more broth, 1 cup at a time, and continue stirring until the rice is cooked to your desired doneness. This should take 20-25 minutes in total. You may not need all 6 cups of broth; the remainder can be refrigerated and used in another dish.
- Stir the fennel and corn kernels into the risotto, along with the remaining 2 tablespoons (30 g) butter and Parmesan cheese. Season with salt and pepper and serve. Garnish with fennel sprigs.
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