It’s summertime and we eat fresh corn whenever possible. A week or so ago I posted instructions (it’s not really a recipe) for roasted corn on the grill. As I mentioned in the post, I always have leftover roasted corn which is great because it has so many uses, but this is one of my favorites. You could certainly add other ingredients to this risotto – sauteed or roasted red peppers, scallions or leeks, and/or bacon (Yum!). Essentially, I cook the risotto until almost ready and then stir in roasted corn since it is already fully cooked. I really don’t know why risotto is so intimidating; granted, it requires constant attention, but it’s not difficult. We enjoyed this with Barbequed Chicken and it just tasted like summer!
- 1 Cup Arborio Rice
- 1- 1.5 Cup Roasted Corn (can substitute regular corn)- cut off the cob
- 3-4 Cups Chicken Broth (hot)
- 1 TBS. Olive Oil
- 1/4 Cup Fresh Grated Parmesan Cheese
- Salt and Freshly Ground Pepper (to taste)
Heat chicken broth over medium heat and keep hot. Add olive oil to a medium saucepan and heat over medium; add rice to saucepan, saute for a few minutes and then add about 3/4 cup hot chicken broth, stirring constantly. Cook until most of chicken broth is absorbed and then add another 3/4 cup hot broth, stirring constantly. When rice is approaching the ad dente (firm to the bite) phase, add corn. Continue cooking (adding more stock as necessary) until rice is tender but still al dente. Add parmesan cheese and season with salt and pepper.