Shame that summer is nowhere to be found in SF… yet…
Mark Twain was right. It might not be pouring with rain (sorry England!) but it is cold, windy, and foggy. I won’t complain, as I would still take that over scorching 110 degree heat, but come one, a little less wind would really be nice!
I have been feeling like I needed to eat something summery, so I cracked open a bottle of white wine, and rustled up The Novice Chef’s Sweetcorn Risotto.
Its creamy, with little bursts of sunshine in every mouthful. One of my least favourite things to cook is rice. For some reason I can never get it quite right. But risotto is a whole different ball game. I obviously excel at the sticky, gloopy rice, rather than the perfectly cooked, individual grains that most normal people can achieve. There is probably altogether too much butter and cheese in this recipe, but who cares when it tastes this good. Just do an extra 20 minutes on the treadmill tomorrow
Cooking time: 45 minutes
- 7 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 4 large shallots, chopped
- 3 cups sweet corn
- 1 1/2 cups arborio rice
- 1 cup white wine
- 5 1/2 cups chicken stock
- 4 oz Paremsan cheese, grated
- salt and pepper to taste
- PIace a large, heavy bottomed saucepan, over medium-high heat and melt 6 tablespoons butter.
- Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add shallots and cook until wilted, about 3 minutes.
- Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes.
- Add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.
- Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is tender.
- Stir in the cheese, and remaining 1 tablespoon of butter. Season with salt and pepper and serve immediately!