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
Details
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.
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