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Monday, February 4, 2013

Corn Risotto



6,000 page views!! Thanks so much for all of the support, this is another blog with photos from our guest photographer Kayla, you can find her website here. This is the second blog that we're using Kayla's photos for, check back later this month for the other two blogs.

Other blogs with guest photos from Kayla:
Twice Baked Red Potatoes

Another risotto recipe:
Champagne Risotto

The idea for this blog comes from The Novice Chef.

Ingredients:
-7 tablespoons unsalted butter, divided
-2 tablespoons olive oil
-3 garlic cloves, minced
-2 large shallots, chopped
-3 cups fresh sweet corn
-1 1/2 cups arborio rice
-1 cup white wine
-5 cups vegetable broth
-4 oz parmesan cheese, grated
-4 tablespoons minced parsley
-salt and pepper


Warm the vegetable broth on low heat until you are
ready to use it.
Chop the shallots.
Melt the butter in a large pot.
Add the olive oil, garlic, shallots, wine, and rice.
Once the wine is absorbed, add the corn.
It looks like a lot of corn at first, but as the rice absorbs liquid
the two balance out.
Add the vegetable broth a few spoonfuls at a time,
adding more as the liquid is absorbed.
Once the rice is cooked, at parsley, cheese, salt and pepper.


This recipe was great, it was easy to make and it had a really great color to it. If you're looking to infuse a little summer into your day, this corn risotto is a great way to do it. 


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