CORN RISOTTO WITH HERBED PARMESAN CREAM
Parmesan is a staple ingredient in risotto. In this version, its salty, tangy flavor plays well with sweet corn and fresh herbs. While the rice is cooking, make a quick Parmesan cream sauce to stir in at the end. It speeds up the cooking process and creates the silkiest texture you can imagine!
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
- Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
- Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
- Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
- When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.
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fahad alharbi
[email protected]I added some chopped bacon to this risotto and it was amazing! The bacon added a nice smoky flavor.
Tayyab Nohri
[email protected]This risotto was easy to make and so delicious. I will definitely be making it again.
Leila Cassia santos Martins
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved it!
Total GamePlay HD
[email protected]I substituted vegetable broth for chicken broth and it was still delicious. This recipe is a keeper!
Muhammad Hamdan
[email protected]This was one of the best risotto recipes I've ever tried. The corn and parmesan flavors were perfectly balanced.
Danielle Zacharias
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it! The corn and parmesan flavors were amazing together.
Hedayt Hedayttalash
[email protected]This risotto was delicious! The corn added a nice sweetness and the parmesan cream was the perfect finishing touch.
Gianna Holley
[email protected]I've made this recipe several times and it's always a hit. I love the way the corn and parmesan flavors come together.
Jett Freeman
[email protected]I'm a beginner cook and this recipe was easy to follow. The risotto turned out great and my family loved it!
Manun Rai
[email protected]This recipe was a bit time-consuming, but it was worth it. The risotto was so creamy and flavorful, and the herbed parmesan cream was the perfect finishing touch.
Abnan Shofiqul
[email protected]I added some grilled shrimp to this risotto and it was amazing! The shrimp added a nice protein boost and the smoky flavor from the grill complemented the corn and parmesan perfectly.
Willie Wilson
[email protected]This was a delicious and easy-to-make recipe. I used fresh corn from my garden and it really made a difference in the flavor.
Arslan Shahid
[email protected]I'm not usually a fan of risotto, but this corn risotto recipe changed my mind. It was so creamy and flavorful, and the herbed parmesan cream was the perfect finishing touch.
fasiha khan
[email protected]This recipe was easy to follow and the results were amazing! The risotto was creamy and flavorful, and the herbed parmesan cream added a delicious touch. I will definitely be making this again.
Kamran Said 1234
[email protected]I've made this corn risotto recipe several times now, and it's always a hit with my family and friends. It's a great dish for a special occasion or a weeknight meal.
Jason Manhoso
[email protected]This corn risotto was an absolute delight! The flavors were incredibly well-balanced, with the sweetness of the corn perfectly complementing the savory parmesan cream. The texture was also spot-on, with the risotto being creamy and tender without bei