3 ears of corn, sliced lengthwise from the cob
1 shallot, minced
1 onion, chopped fine
3 T butter
1 T of ex.virgin olive oil
1 1/2 cup of grated parmigiano reggiano
I cup arborio rice (or vialoni nano or canaroli)
1 cup of white wine or champagne
6 cups of broth*
*Add a few veggies and the corn stalks to make a vegetable broth, or use a veg bouillon cube
Place half of the butter (1.5 T) and olive oil in a deep dish frying pan. Heat for a moment before you put in the minced shallot, chopped onion and the corn. Sauté until onion is translucent. Add the rice. Briefly sauté until a bit dry, then bathe with white wine or champagne. It will sizzle and evaporate.
At this point, start adding a ladle of broth, like three at a time to keep the rice wet. Stir once to incorporate the broth, then don’t stir for the first 4 minutes. After that, keep adding broth one ladle at a time every 5 minutes or so, to keep it moist and not sticking to the bottom of the pan. As the rice cooks it will swell. Arborio is meant to keep its opaque middle cooking from the outside in. Place a little bit on a plate to taste. When you think it’s al dente, add another ladle of broth to keep it loose. Don’t let it over cook or get too sticky.
Turn off the heat, add the rest of the butter and half of the grated parmigiano. Plate when the risotto is still loose. It changes quickly. Sprinkle parmigiano over each plate with a drizzle of ex virgin olive oil. Garnish with flowering cilantro or just cilantro or parsley.
Learn more about Peggy Markel’s upcoming Culinary Adventures. Click here!