Grilled Corn Risotto

Name: Grilled Corn Risotto
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 liters chicken stock; 237 milliliters dry white wine; 3 ears sweet white summer corn, husks removed and discarded; 1 small bulb fennel, trimmed and diced, fronds reserved; 6 servings Kosher salt and freshly ground black pepper; 3 Tbsps extra-virgin olive oil; 118 milliliters freshly grated Parmigiano-Reggiano; 355 milliliters risotto rice (preferably Carnaroli); 6 Tbsps unsalted butter; 1 mediums yellow onion, diced

Grilled Corn Risotto might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 14g of protein, 24g of fat, and a total of 548 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up butter, risotto rice, ears summer corn, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free diet.

Instructions

Heat the grill to medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes.

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Corn

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Grill

Remove the kernels from the cobs and reserve the cobs.

Break the reserved corn cobs in half and place them in a large pot with the stock. Bring to a simmer over medium-high heat, and then turn off the heat and steep the cobs in the stock for 30 minutes.

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Stock

Corn

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Pot

Melt 2 tablespoons of the butter in a saute pan over medium heat.

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Butter

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Frying Pan

Add the fennel and cook until soft, about 10 minutes.

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Fennel

Remove the fennel from the pan and set aside.

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Fennel

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Frying Pan

Add another 2 tablespoons of the butter to the pan and cook the corn kernels until soft and velvety, 10 to 15 minutes. Season the corn with salt and pepper, and set it aside.

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Salt And Pepper

Corn

Butter

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Frying Pan

Pass the corn stock through a strainer into a saucepan and discard the cobs. Keep warm over low heat.

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Stock

Corn

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Sauce Pan

Sieve

Heat the oil in a high-sided skillet over medium heat.

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Cooking Oil

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Frying Pan

Add the onions and saute, stirring occasionally, until starting to soften, about 3 minutes.

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Onion

Add the rice and cook, stirring frequently with a wooden spoon, until it no longer appears chalky on the outside, 4 to 5 minutes.

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Rice

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Wooden Spoon

Add the wine and simmer, stirring frequently, until absorbed, about 5 minutes.

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Wine

Add 1 1/2 cups of the corn stock, stirring frequently until the liquid is absorbed, about 7 minutes.

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Stock

Corn

Add another 1 1/2 cups of stock and simmer, stirring frequently, until the liquid is mostly absorbed and the rice appears fluffy, but is still slightly firm. If the rice is still hard or chewy, add the remaining stock, 1 cup at a time, and keep stirring until the proper doneness is reached. The total cooking time should be 20 to 25 minutes. You might not use all 6 cups of stock, but any remaining stock can be refrigerated and used for another dish.

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Stock

Rice

Stir in the reserved fennel and corn kernels, the remaining 2 tablespoons of butter and the Parmigiano-Reggiano. Season with salt and pepper, and serve.

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Salt And Pepper

Corn Kernels

Parmigiano Reggiano

Butter

Fennel

Garnish with fennel fronds.

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Fennel

Equipment

Ingredients

Servings:

1liters

chicken stock 237milliliters

dry white wine 3

ears sweet white summer corn, husks removed and discarded 1small

bulb fennel, trimmed and diced, fronds reserved 6servings

Kosher salt and freshly ground black pepper 3Tbsps

extra-virgin olive oil 118milliliters

freshly grated Parmigiano-Reggiano 355milliliters

risotto rice (preferably Carnaroli)6Tbsps

unsalted butter 1mediums

yellow onion, diced

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.