green chile corn risotto

By jmetcalf

Ingredients

• For the Risotto:
• 2 cups uncooked corn
• 4 cups chicken broth
• 2 T unsalted butter
• 1 shallot, minced
• 1 cup Arborio rice
• 1/4 cup chopped green chiles
• kosher salt and black pepper
• 1/4 cup pepper jack cheese, grated

Preparation

Step 1

puree 1 cup of the uncooked corn in a food processor until smooth. In a saucepan, heat the chicken broth to a simmer.

In a large skillet over medium heat, melt the butter. Add the shallot and saute until soft, about 2 minutes. Add the rice and saute, stirring, 3 minutes. Stir in one cup of the chicken broth and the pureed corn and cook, stirring frequently, until the liquid has been absorbed, 5-7 minutes. Continue add the chicken broth, 1 cup at a time, stirring frequently and waiting until the previous addition has been absorbed before adding more.

After the last cup of broth has been absorbed, let the risotto cook 3 minutes more, stirring. Add the remaining corn and the chiles and cook 2 minutes more. Remove from heat and stir in the cheese and salt and pepper to taste.