Greetings NEWS24/680.com followers:
Chef Charlie here. I have been on hiatus re-building my business(es) “post covid,” but hope to be offering more content soon.
To begin, here is a great Italian risotto recipe to use the best of the local, late-season corn. This is a creation of my own. Understanding that Italians do generally eat corn as we do (on the cob, etc.), but rather in the form of cereal like polenta. So, this risotto variation is not truly Italian, but rather Americanized, and splendido!
Please give it a try and let me know what you think. This recipe (and many others) can also be found on my blog: Epicurean – Global – Exchange.
Hope to see you there, and look for more from me in the coming weeks!
– Chef Charlie
Sweet Corn Risotto
4 – 6 cups chicken stock
4 ears corn, shucked and kernels removed, cobs reserved
1 – 14-ounce can creamed-style corn
4 tablespoons butter
2 tablespoons olive oil
1 medium leek, cut into 1/4-inch dice
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano cheese, divided
Kosher salt, to taste
Minced chives, for garnish
• Bring stock to a boil in a saucepan. Once boiling, reduce heat to a low simmer. Add the reserved corn cobs.
• Heat the 2 tablespoons of the butter and the olive oil in a large heavy-bottomed saucepan over medium heat. Add the leeks, and sauté until translucent, but no color. Add the rice and stir continuously until rice is glistening, about 2 minutes.
• Add the wine and stir constantly until absorbed. Using a ladle, add enough stock to cover rice. Stir constantly until stock is absorbed. Continue adding stock one or two ladles at a time, allowing stock to be absorbed after each addition, for 10 to 15 minutes. After the second addition, add the corn; reserving ½ cup for garnish. Taste the rice for doneness; it should be tender, but firm to the tooth, and moist, but not soupy.
• Remove the risotto from heat. Add 1/2 of the grated Parmesan cheese and the butter. Stir vigorously. Season with kosher salt, if necessary. Add a bit more stock to make the risotto creamy.