New World Risotto with Carrot-Corn Broth
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 498
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 78
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 12
- Cholesterol
- 6
- Sodium
- 1085
Ingredients
1 cup minced onions
1/4 cup slivered garlic
4 tablespoons olive oil
1 1/2 cups Arborio rice
1 teaspoon toasted whole cumin seed
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
5 to 6 cups hot corn or vegetable stock
2 cups fresh sweet corn kernels, cut from the cob
1/2 cup diced tomatillos
1/4 cup diced red peppers
1/4 cup diced yellow peppers
1/2 cup sliced green beans, sliced to make tiny rounds
1/2 cup diced yellow squash
1/2 cup freshly grated Dry Jack, Parmesan or Asiago or a combination
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
Carrot-Corn Broth, recipe follows
Garnish: Deep fried basil sprigs
CARROT CORN BROTH:
4 cups fresh sweet corn kernels (4 large ears) to yield 1 cup juice
3/4 pound carrots to yield 1 cup juice
1 1/2 tablespoons softened butter or olive oil
Drops hot sauce, to taste
Salt and freshly ground pepper
Rich vegetable stock
Directions
- Saute the onions and garlic in the olive oil in a deep saucepan over moderate heat until soft but not brown. Add the rice, stir to coat with oil and saute until rice is opaque, about 3 minutes. Add the cumin seed and pepper flakes.
- Add the wine and cook until all the liquid is absorbed. Add the hot stock in 1/2 cup portions, stirring after each addition until liquid is almost absorbed. When the risotto is almost done, and you judge that only a couple more additions are needed, add the corn, tomatillos, peppers, beans and squash. Continue stirring and adding last of stock until vegetables are tender and rice is creamy but not over-cooked. Stir in the cheese and cilantro and correct seasoning with salt and pepper. Scoop into the center of warm soup bowls surrounded by a small ladle of the carrot-corn broth. Top with basil sprig and serve immediately.
CARROT CORN BROTH:
- In a centrifugal juicer, juice the corn and carrots. Add juices to a saucepan and warm over moderate heat just below the simmer. Whisk in butter, drops of hot sauce and salt and pepper to taste. Thin if desired with a little vegetable stock. Keep warm.
Cook’s Note
For variation you can add poached garlic to the carrots to be juiced; substitute red bell pepper juice for some of the carrot or add an infusion of saffron simmered for a few minutes in a little white wine. If I feel really decadent I substitute 2 teaspoons of truffle oil for the butter.