Shop for this week's Dinner in Minutes
Corn has arrived in some local farmers markets, but it might look better than it tastes. Peel back some husk and smell it: Does it smell vegetal, green or like sweet corn?
This recipe is especially good for corn that may not be all that it ought to be, flavorwise. A slight sweet crunch plays well in the risotto.
Serve with peeled and sauteed cherry tomatoes or a green salad.
Adapted from "The Great Big Cheese Cookbook" (Running Press, 2010).
Here's a shopping list of things you might not have on hand; to see the full recipe, just click on the recipe title.
Asiago and Corn Risotto
4 to 6 servings
30 ounces vegetable broth, preferably low-sodium
1 cup carrot juice
3 medium cloves garlic
1 medium onion
2 to 3 ears sweet corn (may substitute 16 ounces frozen corn that has been defrosted)
Leaves from 1/4 bunch flat-leaf parsley
Leaves from 4 to 6 stems thyme
2 ounces Parmigiano-Reggiano cheese
1 to 2 ounces pecorino Romano cheese
2-ounce block asiago cheese
About 10 long stems chives
1 cup uncooked arborio or short-grain rice
-- Bonnie S. Benwick
The Food Section
July 13, 2010; 5:00 PM ET
Categories: Recipes , Shopping | Tags: Bonnie S. Benwick, recipes, shopping
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