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New World Risotto With Carrot-Corn Broth

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Ingredients

  • CARROT CORN BROTH:
  • 1 cup minced onions
  • 1/4 cup slivered garlic
  • 4 tablespoons olive oil
  • 1 1/2 cups Arborio rice
  • 1 teaspoon toasted whole cumin seed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine
  • 5 cups hot corn or vegetable stock - (to 6)
  • 2 cups fresh sweet corn kernels cut from cob
  • 1/2 cup diced tomatillos
  • 1/4 cup diced red peppers
  • 1/4 cup diced yellow peppers
  • 1/2 cup sliced green beans, sliced to tiny rounds
  • 1/2 cup diced yellow squash
  • 1/2 cup freshly-grated Dry Jack, Parmesan or Asiago (or a combination)
  • 1/4 cup chopped fresh cilantro
  • Kosher salt to taste
  • Freshly-ground black pepper to taste
  • 4 cups fresh sweet corn kernels - (4 large ears), to yield 1 cup juice
  • 3/4 pound carrots to yield 1 cup juice
  • 1 1/2 tablespoons softened butter or olive oil
  • Drops of hot sauce to taste
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Rich vegetable stock
  • GARNISH:
  • Deep fried basil sprigs

Details

Servings 6

Preparation

Step 1

Sauté the onions and garlic in the olive oil in a deep saucepan over moderate heat until soft but not brown. Add the rice, stir to coat with oil and sauté until rice is opaque, about 3 minutes. Add the cumin seed and pepper flakes.

Add the wine and cook until all the liquid is absorbed. Add the hot stock in 1/2 cup portions, stirring after each addition until liquid is almost absorbed. When the risotto is almost done, and you judge that only a couple more additions are needed, add the corn, tomatillos, peppers, beans and squash. Continue stirring and adding last of stock until vegetables are tender and rice is creamy but not over-cooked.

Stir in the cheese and cilantro and correct seasoning with salt and pepper. Scoop into the center of warm soup bowls surrounded by a small ladle of the Carrot-Corn Broth. Top with basil sprig and serve immediately.

For Carrot-Corn Broth: In a centrifugal juicer, juice the corn and carrots. Add juices to a saucepan and warm over moderate heat just below the simmer. Whisk in butter, drops of hot sauce and salt and pepper to taste. Thin if desired with a little vegetable stock. Keep warm. (Makes 2 cups)

This recipe yields 6 to 8 servings.

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