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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

By The Food Section  |  July 13, 2010; 5:00 PM ET
Categories:  Recipes , Shopping  | Tags: Bonnie S. Benwick, recipes, shopping  
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