Corn Risotto

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:

1. Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat.
2. 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:

1. 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.
2. Pour in wine and corn stock, stir.
3. 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.
4. Add the corn, Parmesan, and remaining tablespoon of butter. Cover and let stand for 5 minutes.
5. 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.
6. Immediately before serving, stir in the herbs, if using, then gently fold in cream.

One Year Ago:

• Swiss Chard Pesto with Strozzapreti & Poached Egg
• Grilled Garlicky Eggplant Sandwiches with Basil & Feta

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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