Corn Risotto by Serious Eats

short-grain rice, corn, butter, shallots, garlic, dry white wine, bay leaf, thyme, kosher salt and black pepper, heavy cream, ground turmeric, pecorino romano cheese

Category:

– 2 cups (14 ounces; 400 g) short-grain rice such as arborio, bomba, or carnaroli
– 3 1/2 cups (28 ounces; 820 g) homemade or store-bought low-sodium chicken or vegetable stock
– 6 ears of corn, shucked
– 6 tablespoons (3 ounces; 45 g) unsalted butter, divided
– 2 small shallots, minced (about 2 ounces; 60 g)
– 2 cloves garlic, minced (about 10 g)
– 3/4 cup (6 ounces; 170 g) dry white wine
– 1 bay leaf
– 3-4 sprigs of thyme
– Kosher salt and freshly ground black pepper
– 1/4 cup (2 ounces; 60 g) heavy cream
– 1 teaspoon ground turmeric (optional)
– 1/2 cup (2 ounces; 60 g) grated pecorino cheese

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