Recipe courtesy of Cat Cora
Sweet Corn Risotto with Herbes de Provence
Yield:
4 to 6 servings
Level:
None
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

Heat the chicken stock in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer.

Heat the oil in a large saucepan over medium heat until hot but not smoking. Cook the scallions, stirring, just until translucent, about 2 minutes. Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes. Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine. Cook and stir until all the liquid has evaporated, about 3 minutes. Don't let the rice brown.

Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid is gone, ladle in another 1/2 cup stock. Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. After the rice has absorbed 2 1/2 cups stock, taste it. The rice should be firm to the bite but creamy. If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you. (You may not need all of the stock.)

Stir in the corn and reduce the heat to very low so the risotto stops simmering. Stir in the butter, cheese, and herbs. Season with salt and pepper to taste and serve immediately.

Cook's Note

This risotto, studded with golden kernels of corn, shows that experimenting can pay off. I had extra fresh corn one night, so I sliced off some kernels and tossed them into the rice. Corn and risotto may seem like a strange pair, but once you taste this, you'll love it. Making risotto is one of the calmest activities you can do in the kitchen. There's something about stirring and ladling in hot broth that is very satisfying. The key to fine, creamy risotto is tasting the rice when it seems close to being done and taking the pot off the heat as soon as the texture is right so that the rice doesn't become mushy. Have the corn, butter, cheese, and herbs beside the stove so you can add them right away. This is the time to use best-quality ingredients: homemade stock, fresh corn, and true Parmigiano-Reggiano cheese. Herbes de Provence is an aromatic blend of herbs found in large grocery stores or gourmet shops.

IDEAS YOU'LL LOVE

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Whiskey-Glazed Sweet Potatoes

Recipe courtesy of Guy Fieri

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Corn and Green Chile Chowder

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Almond Crackers

Recipe courtesy of Ree Drummond

Sweet Potato Hash

Recipe courtesy of Sunny Anderson

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c
          On Tonight
          On Tonight

          Cooks vs. Cons

          10pm | 9c

          Cooks vs. Cons

          11pm | 10c

          Chopped

          3am | 2c

          Get Cooking