SWEET CORN & SAFFRON RISOTTO
The saffron adds a sunny yellow color to this creamy corn risotto. However, if you don't have any on hand, it can be omitted. The risotto is delicious either way.-Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cut corn from cobs. In a large skillet, melt 3 tablespoons butter over medium heat; add corn, salt, pepper and 1/4 cup broth. Cook and stir for 3-5 minutes or until corn is tender. Remove from skillet and set aside; keep warm., In a large saucepan, heat saffron and remaining broth; keep warm., In the same skillet, saute onion in oil and 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed., Add warm broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (cooking time is about 20 minutes)., Stir in the cream, reserved corn mixture and remaining butter; cook and stir until heated through. Sprinkle with basil. Serve immediately.
Nutrition Facts : Calories 438 calories, Fat 24g fat (13g saturated fat), Cholesterol 56mg cholesterol, Sodium 746mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.
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Abu Taleb
[email protected]I would love to try this recipe, but I don't have any saffron. Can I substitute another spice?
Rowena Caminade
[email protected]This risotto was delicious! I loved the combination of flavors. I will definitely be making this again.
Nevart Deuvletian
[email protected]I'm not sure what I did wrong, but my risotto turned out too mushy.
Naveed Chohan
[email protected]This risotto was a bit too salty for my taste. I think I would use less salt next time.
Ibrahim Khan5555
[email protected]I followed the recipe exactly and the risotto turned out perfectly. It was creamy and flavorful. I would definitely recommend this recipe!
Zahid Nakima
[email protected]This risotto was amazing! I loved the combination of flavors. I will definitely be making this again.
Eddie Calderon
[email protected]I'm not a huge fan of saffron, but I still enjoyed this risotto. The corn and Parmesan cheese gave it a lot of flavor.
Jakariya ahmed Muhid
[email protected]This recipe was a bit too bland for my taste. I think I would add more saffron next time.
Chef Gul wali khan
[email protected]I followed the recipe exactly and the risotto turned out great! The saffron gave it a beautiful golden color and a lovely flavor. I served it with some grilled chicken and it was a perfect meal.
DJ ssengo
[email protected]This risotto was easy to make and turned out perfectly. The flavors were well-balanced and the saffron added a nice touch. I would definitely recommend this recipe!
Shantha Engineers
[email protected]This risotto was absolutely delicious! The saffron gave it a beautiful color and a lovely flavor. I also added some shrimp to the dish, which turned out great. Will definitely be making this again!