Wednesday, December 23, 2009

Corn and parmesan risotto

I posted awhile ago about how to make basic risotto. Don’t let the multiple steps throw you off…it’s not hard, and it’s really worth it. No other cooking method yields the creamy goodness of risotto!
This particular recipe mixes corn with the arborio rice. Fresh grated parmesan tops it off. It goes wonderfully with chicken – grilled, oven-roasted, crock potted, whatever! Make sure you add basil and olive oil to your chicken, and it’ll make your taste buds dance. The risotto could also be the centerpiece of a vegetarian meal, no meat required!

Corn and Parmesan Risotto
3 T butter (you can substitute olive oil)
1/2 c onion, chopped
1-1/2 c Arborio rice (short-grained)
1/2 c white wine
1/2 t salt
5 c (40 oz) chicken broth
1-1/2 c corn, fresh or canned
1/4 c freshly grated parmesan
Follow the directions for Basic Risotto. Add the corn when the broth is almost all absorbed. Sprinkle the cheese over the top and serve.

No comments: