Corn Risotto

Fresh corn is in season and the grocery stores are overflowing with ears of corn to bring home and make great meals.  We prepare corn grilled on the cob or grilled, removed from the cob, and used in a risotto or a vinaigrette, served with fish or beef.  After a meal of salmon with corn vinaigrette, the next day we try a new (to us) recipe for corn risotto.  This preparation starts by making corn stock with corn cobs (after removing the kernels for later use in the risotto), onion, carrot, celery, dark green leek leaves, garlic, salt, pepper, and six cups of water.   We bring this all to a boil, then simmer and strain through cheesecloth to get our stock

Corn stock

While the corn stock simmers, we melt butter in a pot, add finely chopped leeks (white and green parts), and stir until softened.  We then add arborio rice and blend until the grains are slightly translucent.  Next, white wine is added and stirred until absorbed, followed by ladles of the corn stock, each slowly added after the previous ladle is absorbed.  

Ingredients

Leeks, rice, stock

We then add the corn kernels and stir for about 1/2 hour until the corn is tender and the rice is creamy, at which time we add Parmesan cheese and a little more butter.

Getting closer

We whisk heavy cream in an electric mixer until it holds stiff peaks, fold the cream into the risotto, add minced chives, and serve.

Whipping cream

Adding to risotto

Serving

This is a great use for our corn and a new, interesting, tasty recipe for our files.