In Alabama, as elsewhere in the country, summer markets are full of fresh, locally grown corn. Hastings puts it to delicious use in this dish. We loved the Corn Broth and thought it would make a tasty summer soup all by itself.
2 1/2 cups water
2 cups fresh corn kernels
1/4 teaspoon salt
3 cups organic vegetable broth (such as Swanson Certified Organic)
2 tablespoons butter
1 cup uncooked arborio rice
1/2 cup diced onion
3 tablespoons minced carrot
3 tablespoons minced celery
2 cups fresh green peas
1 cup fresh corn kernels
1/2 cup diced fresh fennel
2 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh thyme
1 tablespoon sherry vinegar
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
How to Make It
To prepare corn broth, combine 2 1/2 cups water and 2 cups corn kernels in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes or until corn is tender. Stir in 1/4 teaspoon salt. Place corn mixture in blender; process until smooth. Strain corn mixture through a sieve into a bowl; discard solids. Set aside; keep warm.
To prepare risotto, bring vegetable broth to a simmer in a medium saucepan (do not boil); keep warm over low heat. Heat butter in a large saucepan over medium-high heat. Add rice; cook 1 minute, stirring constantly. Add onion, carrot, and celery; cook 3 minutes, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Add peas, 1 cup corn kernels, fennel, 2 tablespoons cheese, and thyme, stirring until blended and hot. Keep warm.
Combine vinegar, oil, sugar, 1/4 teaspoon salt, and garlic in a small bowl, stirring with a whisk until blended. Place about 1/3 cup corn broth in each of 6 bowls. Top each serving with about 1 1/2 cups risotto; drizzle with 1 teaspoon vinaigrette. Sprinkle each serving with 1 teaspoon cheese, 1/2 teaspoon parsley, and 1/2 teaspoon chives. Serve immediately.
This may be the best recipe I've ever made from Cooking Light. It was delicious, presented beautifully, and tasted unbelievably high-end. I also found that it didn't take much time -- maybe about 40 minutes including prep -- and certainly not the 2 hours others have described. The corn broth in particular was surprisingly easy and amazingly delicious. For such gourmet flavors, well worth the effort put into the risotto.
I've made this recipe twice, and both times, it has been amazing. The layers of flavors are complex with the garlic vinegarette enhancing the overall effect of the dish. I made some changes for convenience (frozen peas, left out fennel, used dried thyme and put it in earlier so the cooking of the risotto could let the dried herbs infuse, used red wine vinegar and left off fresh parsley and chives) and it was still a very successful dish. Yes, it is time-consuming but well worth it. I would make double--I thought the flavors were even better when reheated the next day.
Well I've made this several times now, the most recent being the closest to the actual recipe. I used fresh peas for the first time, but added them early to give them more time to cook; and I included the fennel but added it at the beginning as I don't care for the raw flavor. I also used fresh corn for the broth as I had some on-hand, but as it doesn't seem to make much difference in the flavor I'll go back to frozen corn (just for the broth) next time rather than waste fresh ears. I still used dried thyme which seems fine, but with the addition of the fennel it needed more Parmesan. I finally found sherry vinegar some time ago, but I think white wine vinegar still makes a fine substitute. This still takes almost 2 hours from start to finish (thus I still didn't bother with the parsley or chives), but as I apparently like it enough to have made it several times I decided to change my rating from 3 to 4 stars.
The best. Made exactly as written. So indescribably delicious. Every component is good on its own. The corn broth is delectable. The risotto is a top-notch risotto. The vinaigrette is delicious. Together, it's just perfect. Worth the trouble. Heck, it's worth twice the trouble.
Wow. I hate to go against the grain, but this dish was less than satisfying. All that time wasted for so little flavor. It reminded me of the leftover dinner mush in the bottom of my trash can. I'm not a picky eater, and I love Cooking Light magazine, but this just didn't do it for me. I just expected something with a little more kick. I'd be better off eating Chef Boyardee.
This risotto was delicious. I used frozen corn and peas and omitted the fennel and was very pleased with the dish. All risottos take time, and this recipe was worth the effort; it served as both a starch and vegetable dish along side brick-roasted chicken breasts. I will definitely make again.
A few suggestions: I found that the risotto needed an extra half cup of stock and a bit more salt. I'm not sure that the thyme was necessary; I would likely omit next time. I made the corn broth, as well as the vinegar topping, but I don't think either was needed. There are substantial amounts of peas and corn, so you might reduce these ingredients if you prefer a risotto that's heavier on rice.