I adapted this from a Rachael Ray magazine recipe. The original didn't include cheese...which risotto isn't risotto to me without cheese. I love the kick this risotto has, it compliments the sweetness of the corn really nicely. I froze half of this to eat later. I've found risotto to freeze pretty well. This is a great end of summer vegetarian meal or side dish.
Ingredients:
5 cups vegetable stock
2 cups water
2 ears corn, shuckeds
3 scallions, finely chopped (whites and greens separated)
1/2 cup fresh cilantro, chopped
2 jalapenos, diced
1 teaspoon lime zest
1 tablespoon lime juice
5 tablespoons olive oil
2 cups Arborio rice
3 tablespoons butter
salt and pepper
1 wedge Sartori Balsamic BellaVitano, shredded
Preparation:
1. Grill corn over medium heat. Cut corn off of cobs and reserve cobs. Set corn aside.
2. Bring stock, water, and corn cobs to a boil in a deep skillet. Season with salt and pepper.
3. Blend half of corn in the food processor. Transfer to a bowl and rinse out food processor.
4. In a food processor, blend scallion greens, cilantro, jalapeno greens, lime juice, and oil. Transfer pesto to a bowl.
5. Remove corn cobs from stock mixture and discard. Transfer liquid to a bowl.
6. Melt butter over medium heat in skillet. Add Arborio rice and stir until rice starts to brown. Add 1 cup liquid and stir to combine. Liquid will absorb pretty quickly.
7. Add 2 more cups of liquid. Cover and stir occasionally to absorb. Add remaining liquid and cover until liquid is absorbed.
8. Mix in shredded cheese until melted. Risotto will be creamy.
9. Stir in blended corn, scallion whites, lime zest, jalapeno pesto and corn kernels. Serve warm.
Ingredients:
5 cups vegetable stock
2 cups water
2 ears corn, shuckeds
3 scallions, finely chopped (whites and greens separated)
1/2 cup fresh cilantro, chopped
2 jalapenos, diced
1 teaspoon lime zest
1 tablespoon lime juice
5 tablespoons olive oil
2 cups Arborio rice
3 tablespoons butter
salt and pepper
1 wedge Sartori Balsamic BellaVitano, shredded
Preparation:
1. Grill corn over medium heat. Cut corn off of cobs and reserve cobs. Set corn aside.
2. Bring stock, water, and corn cobs to a boil in a deep skillet. Season with salt and pepper.
3. Blend half of corn in the food processor. Transfer to a bowl and rinse out food processor.
4. In a food processor, blend scallion greens, cilantro, jalapeno greens, lime juice, and oil. Transfer pesto to a bowl.
5. Remove corn cobs from stock mixture and discard. Transfer liquid to a bowl.
6. Melt butter over medium heat in skillet. Add Arborio rice and stir until rice starts to brown. Add 1 cup liquid and stir to combine. Liquid will absorb pretty quickly.
7. Add 2 more cups of liquid. Cover and stir occasionally to absorb. Add remaining liquid and cover until liquid is absorbed.
8. Mix in shredded cheese until melted. Risotto will be creamy.
9. Stir in blended corn, scallion whites, lime zest, jalapeno pesto and corn kernels. Serve warm.