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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Risotto with Fresh Corn and Basil Oil

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Risotto with Fresh Corn and Basil Oil Empty Risotto with Fresh Corn and Basil Oil

    Post by Lobo Wed 20 Jan 2016, 10:40 pm

    Risotto with Fresh Corn and Basil Oil Img35l
    Risotto with Fresh Corn and Basil Oil
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    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 4
    Californians are so enamored of risotto that they have taken it in new directions, adding ingredients that would make most Italians shudder. But even Italians, who rarely eat sweet corn, would appreciate this variation. Offer it as a starter before a shrimp or salmon main course, or serve it in smaller portions as a side dish.






    • 152

    Ingredients:


    • 2 or 3 ears of yellow corn, husks and silks
        removed
    • 2 Tbs. unsalted butter
    • 1 cup thinly sliced leeks, white and light green
        portions, rinsed well
    • 2 cups chicken stock
    • 3 cups water
    • 1 1/2 cups Arborio rice
    • Salt and freshly ground pepper, to taste
    • 2 Tbs. thinly sliced fresh chives
    • 4 Tbs. store-bought basil olive oil

    Risotto with Fresh Corn and Basil Oil Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need 1 1/2 cups corn kernels. Set aside.

    In a sauté pan or risotto pan over medium heat, melt the butter. Add the leeks and stir to coat with the butter. Cover, reduce the heat to medium-low, and cook until wilted and soft, about 5 minutes. Check occasionally to make sure they are not burning.

    Meanwhile, in a saucepan over medium heat, combine the stock and water. Adjust the heat to keep the liquid hot but not simmering.

    Increase the heat under the leeks to medium, add the rice and cook, stirring constantly, until the rice is hot throughout, about 3 minutes. Begin adding the hot liquid 1/2 cup at a time, stirring constantly and adding more liquid only when the previous addition has been absorbed. After 10 minutes, stir in the corn. It should take about 20 minutes for the rice to absorb all the liquid and become al dente (tender but firm to the bite). The risotto should be creamy, neither soupy nor stiff. If you need more liquid, use boiling water. Season with salt and pepper.

    Remove from the heat and stir in the chives and 2 Tbs. of the basil oil. Divide the risotto among warmed bowls. Top with the remaining 2 Tbs. basil oil, dividing evenly. Serve immediately.
    Adapted from Williams-Sonoma New American Cooking Series, California, by Janet Fletcher (Time-Life Books, 2000).

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