Long Island bi-color corn is so sweet and fabulous. This dish was such a wonderful use for my fabulous local summer corn! This risotto is made with fresh corn stock- a little bit of fresh whipped cream is mixed in just prior to serving too. The result is super creamy and delicious. The fresh corn kernels add a nice contrast in texture.
This recipe was adapted from the New York Times, adapted from Jessica Battilana of Short Stack Editions. I modified the recipe to make it in a pressure cooker and doubled the amount of arborio rice (maybe a typo in the original recipe?). Amazing summer comfort food. Yum!
Yield: 4 servings
For the Corn Stock:
- 2 corn cobs (kernels removed and reserved for risotto)
- 1 onion, cut into quarters
- 1 carrot, cut into 1-inch pieces
- 1 celery rib, cut crosswise into 1-inch pieces
- Dark green leaves from 1 leek (reserve white and light green parts for risotto)
- 2 cloves garlic, smashed
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
For the Risotto:
- 2 tablespoons unsalted butter
- 1 leek, white and light green parts only, finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups arborio rice
- ½ cup dry white wine
- 6 cups hot corn stock (chicken stock can be substituted)
- 1 ½ cups raw corn kernels (from about 2 ears corn)
- 1 cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 tablespoons minced chives or dill (optional)
Make the Stock:
- Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat.
- Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
To Complete the Dish:
- Melt 1 tablespoon butter in a 5 to 7 quart pressure cooker over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 4 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent, about 2 minutes.
- Pour in wine and corn stock, stir.
- Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes. Release the pressure according to the manufacturer’s instructions or place the pot under running cold water. Carefully open the lid, being careful of the steam.
- Add the corn, Parmesan, and remaining tablespoon of butter. Cover and let stand for 5 minutes.
- In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper.
- Immediately before serving, stir in the herbs, if using, then gently fold in cream.
One Year Ago:
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