GRILLED CORN RISOTTO
Provided by Geoffrey Zakarian
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the grill to medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Remove the kernels from the cobs and reserve the cobs.
- Break the reserved corn cobs in half and place them in a large pot with the stock. Bring to a simmer over medium-high heat, and then turn off the heat and steep the cobs in the stock for 30 minutes.
- Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the fennel and cook until soft, about 10 minutes. Remove the fennel from the pan and set aside. Add another 2 tablespoons of the butter to the pan and cook the corn kernels until soft and velvety, 10 to 15 minutes. Season the corn with salt and pepper, and set it aside.
- Pass the corn stock through a strainer into a saucepan and discard the cobs. Keep warm over low heat. Heat the oil in a high-sided skillet over medium heat. Add the onions and saute, stirring occasionally, until starting to soften, about 3 minutes. Add the rice and cook, stirring frequently with a wooden spoon, until it no longer appears chalky on the outside, 4 to 5 minutes.
- Add the wine and simmer, stirring frequently, until absorbed, about 5 minutes. Add 1 1/2 cups of the corn stock, stirring frequently until the liquid is absorbed, about 7 minutes. Add another 1 1/2 cups of stock and simmer, stirring frequently, until the liquid is mostly absorbed and the rice appears fluffy, but is still slightly firm. If the rice is still hard or chewy, add the remaining stock, 1 cup at a time, and keep stirring until the proper doneness is reached. The total cooking time should be 20 to 25 minutes. You might not use all 6 cups of stock, but any remaining stock can be refrigerated and used for another dish.
- Stir in the reserved fennel and corn kernels, the remaining 2 tablespoons of butter and the Parmigiano-Reggiano. Season with salt and pepper, and serve. Garnish with fennel fronds.
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Hasnin Haider
[email protected]This recipe is a waste of time. Don't bother.
md Alum
[email protected]I wouldn't recommend this recipe. It's not worth the effort.
Sifiso Mbanjwa
[email protected]This risotto was a bit disappointing. I expected it to be more flavorful.
G Thano
[email protected]I thought this risotto was just okay. I've had better.
Jerrt Berry
[email protected]This risotto was a bit too rich for my taste. I think I'll try a lighter recipe next time.
Sehrish Zulfiqar
[email protected]The risotto was good, but I think it would have been better with a different type of cheese. Maybe Parmesan or Asiago.
Light Gamer
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler risotto recipe next time.
SD Ashim Das
[email protected]I followed the recipe exactly, but my risotto turned out too dry. I'm not sure what I did wrong.
Frantz Chaudry
[email protected]This risotto was a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Sandra Ballantyne
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Yashira Liriano
[email protected]This is a great recipe for a special occasion. The grilled corn adds a nice touch of sweetness and the goat cheese is a delicious addition.
Krishna Prasad Khanal
[email protected]This risotto is so flavorful and easy to make. I've already made it twice and plan on making it again soon.
Brenda Bageya
[email protected]I made this risotto for a special occasion and it was a huge success. Everyone loved the unique flavor combination.
Mohammad Abdullah Al Noman
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the risotto was creamy and delicious.
BLAST BOY
[email protected]I've made this risotto twice now and it's always a crowd-pleaser. The grilled corn adds a lovely smoky flavor and the goat cheese is the perfect finishing touch.
ALVIN MWAURA
[email protected]This grilled corn risotto was a hit at our dinner party! The flavors were amazing and the presentation was beautiful. I'll definitely be making this again.