Farm fresh corn is plentiful here in the summer. We have a farm just up the street that grows the best sweet corn I've ever had. I freeze it and put it into different recipes but mostly enjoy it straight from the cob. Tonight I made one of our favorite recipes, Corn Risotto.
Our local paper featured a recipe for corn risotto a couple of years ago when we were enjoying our first summer back in Traverse City. I modified it slightly to take down the oil content and make it vegan (only needing to cut out the parmesan cheese and replace chicken stock with vegetable broth). The original recipe calls for sauteing green onions first before adding the rice but I have a few in my house who scoff at onions. I tell them of their greatness but they don't believe me yet. They will soon! So tonight, in order to please everyone, I omitted the green onion (gasp!) but toasted the rice first in olive oil in hopes of adding more flavor. It worked! The result was deliciousness without complaining! I can't complain about that.
I hope you enjoy this as much as we do.
Corn Risotto
Ingredients:
1 Tbs olive oil
1 1/2 cups arborio rice
6 cups vegetable broth
3 large ears of corn, kernels removed
Method:
In a large saucepan warm the vegetable broth. In a large non-stick skillet on medium heat add the oil. Once warmed, add the rice stirring to coat. Toast the rice until fragrant and slightly toasted, approximately 7 minutes. Add the warmed broth half a cup at a time, stirring the rice with each addition. Stir until most of the broth as been incorporated into the rice. Keep adding the broth in half cup increments, continuing to stir with each addition. This will take approximately 30 minutes. It can be tedious but the end result will be worth it! Once all of the broth has been added add the corn. Stir to warm and incorporate. Serve!
Since the original recipe suggested to serve with parmesan I decided that a great substitute was Dreena Burton's Brazil Nut Parmesan. This recipe comes from her most recent cookbook Let Them Eat Vegan! Now, most of my relatives and close friends already have a copy of the book so no excuses (!!!) for not trying this one! It's a very simple recipe and really dresses up pasta, salads, soups, risotto, nearly everywhere you can put parmesan. Simply delicious.
Our local paper featured a recipe for corn risotto a couple of years ago when we were enjoying our first summer back in Traverse City. I modified it slightly to take down the oil content and make it vegan (only needing to cut out the parmesan cheese and replace chicken stock with vegetable broth). The original recipe calls for sauteing green onions first before adding the rice but I have a few in my house who scoff at onions. I tell them of their greatness but they don't believe me yet. They will soon! So tonight, in order to please everyone, I omitted the green onion (gasp!) but toasted the rice first in olive oil in hopes of adding more flavor. It worked! The result was deliciousness without complaining! I can't complain about that.
I hope you enjoy this as much as we do.
Corn Risotto
Ingredients:
1 Tbs olive oil
1 1/2 cups arborio rice
6 cups vegetable broth
3 large ears of corn, kernels removed
Method:
In a large saucepan warm the vegetable broth. In a large non-stick skillet on medium heat add the oil. Once warmed, add the rice stirring to coat. Toast the rice until fragrant and slightly toasted, approximately 7 minutes. Add the warmed broth half a cup at a time, stirring the rice with each addition. Stir until most of the broth as been incorporated into the rice. Keep adding the broth in half cup increments, continuing to stir with each addition. This will take approximately 30 minutes. It can be tedious but the end result will be worth it! Once all of the broth has been added add the corn. Stir to warm and incorporate. Serve!
Since the original recipe suggested to serve with parmesan I decided that a great substitute was Dreena Burton's Brazil Nut Parmesan. This recipe comes from her most recent cookbook Let Them Eat Vegan! Now, most of my relatives and close friends already have a copy of the book so no excuses (!!!) for not trying this one! It's a very simple recipe and really dresses up pasta, salads, soups, risotto, nearly everywhere you can put parmesan. Simply delicious.
