Sweet Corn Risotto with Farmers Cheese - Kitchen Apparel

By jenknoll

Ingredients

• 4 cups of vegetable or chicken stock
• 1 cup of sweet corn from 2 large ears (if using frozen, thaw beforehand)
• 2 tablespoons extra virgin olive oil
• 1 small sweet onion, diced (or 3 spring onions)
• 1 1/2 cups of arborio rice (aka - risotto rice)
• 1/2 cup dry white wine
• 1/2 cup crumbled farmers cheese (or other cheese of your liking)
• 1/4 cup Parmigiano Reggiano cheese
• 2 tablespoons of butter
• scallion greens and micro greens for garnish

Details

Servings 2
Adapted from kitchen-apparel.com

Preparation

Step 1

In a small saucepan, bring the vegetable or chicken stock to a boil. Reduce the heat and keep the stock at a simmer. In a larger saucepan heat the extra virgin olive oil over medium high heat and add the diced onion. Saute the onion until it is soft, about 2 minutes. Add the arborio rice and cook for a few minutes, stirring, until the grains become translucent, about 3 minutes. Add the white wine and cook, stirring, until the rice completely absorbs it, about 1 minute. Add one ladle of the simmering stock to the rice and start a kitchen timer for 20 minutes. Continue to stir the rice until the stock has absorbed, then add another ladle of stock. Continue stirring and repeat this process until all the stock is used (it should take 20-25 minutes). About half way through the process add the sweet corn. After all the stock has been absorbed and the 20 minutes are up, remove the pot from the heat and add the cheese and butter. Season with salt and pepper to taste and continue to stir until the cheese and butter is melted. Sprinkle on some chopped scallion greens, a little extra cheese and toss on a few micro greens. Serve warm.