Corn Risotto

Corn Risotto

This is a fabulous side dish. I served with chicken. It is addicting. Take advantage of all this wonderful fresh corn while you can!

4-6 ears corn, kernels cut from cobs (4 cups), divided, cobs reserved
5 1/2 cups hot chicken broth, divided
2 tablespoons unsalted butter
shallot, minced
2 teaspoons table salt
1/2 teaspoon pepper
I 1/2 cups Arborio rice
3 sprigs fresh thyme
1/2 cup Parmesan cheese, grated
1/4 cup greek yogurt or sour cream
2 tablespoons chopped fresh chives
1/2 teaspoon lemon juice

l. Stand l reserved corn cob on end on cutting board and firmly scrape downward with back of butter knife to remove any pulp remaining on cob.
Repeat with remaining reserved cobs. Transfer pulp to blender. Add 3 cups corn kernels.
2. Process corn and pulp on low speed until thick puree forms, about 30 seconds. With blender running, add 1/2 cup hot broth. Increase speed to
high and continue to process until smooth, about 3 minutes longer. Pour puree into fine-mesh strainer set over large liquid measuring cup or bowl.
Using back of ladle or rubber spatula, push puree through strainer, extracting as much liquid as possible (you should have about 2 cups corn liquid). Discard solids.
3. Melt butter in large Dutch oven over medium heat. Add shallot, salt, and pepper and cook, stirring frequently, until softened but not browned,
about l minute. Add rice and thyme sprigs and cook, stirring frequently, until grains are translucent around edges, 2 to 3 minutes.
4. Stir in 4 1/2 cups hot broth. Reduce heat to medium-low, cover, and simmer until liquid is slightly thickened and rice is just al dente, 16 to
19 minutes, stirring twice during cooking.
5. Add corn liquid and continue to cook, stirring gently and constantly, until risotto is creamy and thickened but not sticky, about 3 minutes longer (risotto will continue to thicken as it sits).
6. Stir in Parmesan and remaining l cup corn kernels. Cover pot and let stand off heat for 5 minutes. Stir in creme fraiche, chives, and lemon juice. Discard thyme sprigs and season witl1 salt and pepper to taste. Adjust consistency with remaining 1/2 cup hot broth as needed. Serve immediately.

Asparagus Risotto

Asparagus Risotto

It might not be spring yet but I can just about see spring in the distance… and things are starting to bud with all the rain. So much rain. But they had some beautiful, thin Asparagus stalks in the market yesterday and that called for this dish! This recipe was adapted from a great Williams Sonoma cookbook that I got for Christmas back in 1996. My parents gave me a love for food, and cooking and most of my kitchen implements came from them over the years.

Serves 6 as a side dish









5 1/2 cups Chicken or Vegetable Stock
1 1/4 pound asparagus, cut into 1 1/2 inch lengths
3/4 cup white wine
2 Tbsp Olive Oil
1 large onion, chopped
2 cups Arborio or medium grain rice
1 cup grated Parmesan cheese
1 Tbsp chopped tarragon or 1 tsp dried
salt and fresh ground pepper


In a medium sauce pan over high heat, bring stock to a boil. Add the asparagus and boil until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl and set aside.

Add the wine to the stock and bring to a simmer. Reduce the heat to low and keep the liquid hot.

In a large saucepan over medium-low heat, heat the olive oil and saute the onion, stirring frequently, until translucent, about 8 minutes.

Add the rice to the onion and stir until a white spot appears in the center of the grain, about 1 minute.

Add 3/4 cup of stock, adjusting the heat to simmer, so that the liquid bubbles and the stock is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the stock 3/4 of a cup at a time, stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking until the rice is tender but slightly firm in the center and the mixture is creamy, about 10 minutes longer. You can add more stock or liquid if needed.

Add the asparagus, parmesan cheese, chopped tarragon and salt and pepper to taste.

Serve in shallow bowls