Rice. It’s what’s for dinner tonight. And tomorrow night. And EVERY night.
Rice. It is Eric’s preferred side dish. That and broccoli.
I like rice too. But not that much.
If I could go another 6 months without rice I would be happy. Ok maybe I wouldn’t make it 6 months but really, I desperately need a break from rice. At least the plane Jane boring ole white rice we ALWAYS have.
Enter in this Corn Risotto. Thick and creamy. Smooth yet chunky. Sweet and salty. All. At. The. Same Time. This risotto has given me hope in
mankind that little humble grain. Maybe. Maybe I can eat it just ONE more time (and not complain as much).
One Year Ago: Strawberries ‘n Cream Ice Cream
Two Years Ago: Mexican Corn on the Cob
Prep Time: 15 minutes Cook time: 25 minutes Serves 4-6
3 cups frozen corn, thawed
5 cups chicken broth
4 tablespoons unsalted butter
2 garlic cloves, minced
½ medium onion, diced
1 1/2 cup Arborio rice
1/2 teaspoon dried thyme leaves
1/4 cup grated Parmesan
kosher salt and black pepper
In a food processor, puree 1 1/2 cup of the corn until smooth.
In a saucepan, heat the chicken broth.
In a large skillet, melt the butter. Add the onion and garlic and cook until soft, about 2 minutes. Add the rice and cook, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn. Cook, stirring, until the rice has absorbed the liquid, approximately 5 to 7 minutes. Continue cooking with the remaining broth, adding 1 cup at a time.
After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add the remaining corn and thyme; cook 2 minutes more. Stir in the Parmesan and salt and black pepper to taste.
adapted from Real Simple, August 2004