Mexican Corn Risotto Recipe

By Beefman-2

Recipe courtesy of Manuel Medina


Servings: Serves 4–6

Yield: 4 to 6 servings

Prep Time: 20 minutes

Inactive Prep Time: 0 minutes

Cook Time: 20 minutes

Ingredients

• 2 Tbsp. olive oil
• 2 cloves garlic , minced
• 1 small yellow onion diced
• 1/4 tsp. ground cumin
• 1 cup Arborio rice
• 2 cans (14 1/2 ounces EACH) chicken stock
• 3 cups fresh or frozen corn
• 1/4 cup heavy cream
• 2 Tbsp. unsalted butter
• 1 cup grated Parmesan cheese , packed
• Cilantro , chopped, for garnish
• Jalapeño , for garnish (optional)
• Salt and pepper to taste

Preparation

Step 1

THIS RECIPE IS FOR THE AROMA RICE COOKER

Set your rice cooker to Sauté-Then-Simmer and choose white or brown rice. add olive oil and onion. Sauté until onion is translucent and softened.

add rice and cook for 2-3 minutes more.

add in remaining ingredients and simmer till done.