Some of my absolute favorite recipes are the ones that can easily translate into different variations. Once you learn how to make a good pizza dough, you can easily make any kind of pizza you want. Same thing for pasta or quiche, once you learn the basics you can make all different kinds, and use up any combination of items that may be hanging out in your fridge. About a year ago I learned how to make ristotto, and it truly has changed my life!
Just thinking about risotto makes me happy... I wish I had discovered it sooner, but like so many people I was frightened off of it because of the "long and laborious" cooking time. But believe me, it is worth it. Once you master the technique you will probably want to eat it every day of the week. It's really not hard to make, but it is a little time consuming. Contrary to popular belief you do not need to stir it constantly, which may quell some nerves out there, but an attentive eye is required. Ultimately, its going to take you approximately 45 minutes to an hour, but that includes prep time. So its not really that much worse than any other recipe out there. And, again, its so great because once you master the technique of cooking the rice, you can add any additional veggies or protein that you've got in the fridge.
This recipe I'm sending you was recently developed with the delivery of our CSA produce box and my desire to do something with the plethora of corn other than corn on the cob (although I do adore some good old grilled corn on the cob). I'm calling it "late summer risotto," and I really think its my new favorite. I served it with some seared sea scallops which I seared off in some of the leftover bacon fat, and it was a scrumptious accompaniment, but this risotto is so good you can just make it by itself.
late summer risotto
3 ears fresh corn
1 box low-sodium chicken broth
extra virgin olive oil
2 slices apple-wood smoked bacon
2 shallots, minced
2 cloves garlic, minced
extra virgin olive oil
1 cup arborio rice
1/2 cup white wine
1/2 cup parmesan cheese
2 tbsp. butter
1 1/2 tbsp. fresh thyme
1 tsp. salt
1/4 tsp. cumin
1/4 tsp. paprika
groung cayenne pepper (to taste)
freshly ground pepper
8 oz. white button mushrooms, quartered
chopped scallions, for garnish
Preheat grill to medium-low. Remove husks and silk from corn, drizzle with olive oil and sprinkle with salt. Place corn on grill and cook until lightly charred on all sides, rotating them every few minutes. This should take about 15 minutes.
Empty the chicken broth into a 3-4 quart sauce pan and bring to a low simmer. Meanwhile in another 3-4 quart sauce pan add about 1 tbsp. olive oil and the 2 slices of bacon (cut bacon in half to fit in pan). Cook bacon until crispy, remove from pan and drain on paper towels. Drain into a separate skillet about 2 tbsp. of the rendered bacon fat. Set aside.
Leave about 2 tbsp. of the bacon fat in the sauce pan and lower heat to medium-low. Add the minced shallots and garlic. Cook about 5 minutes stirring occasionally, until softened and fragrant. (If it starts to brown, turn down the heat.) Add the rice and cook another 5 minutes, stirring occasionally. Add the 1/2 cup white wine, stir occasionally until the wine is mostly absorbed into the rice. Add about 1/2 cup of the warmed chicken broth to the rice mixture, and stir. Continue adding about 1/2 cup of the broth to the rice mixture, allowing each addition to absorb into the rice before adding the next. Stir after each addition and occasionally stir or lightly shake the pot in between additions.
When the broth is gone your risotto should be ready, this will take about 30 minutes. It should be slightly soupy.
While you are adding the broth and stirring/shaking, prepare the remainder of the ingredients: When the corn is cool enough to handle, remove the corn from the cobs and set aside. Heat the skillet with the reserved bacon fat over medium heat and add the mushrooms and a little salt. Cook the mushrooms until golden, set aside. Finely chop the bacon, set aside.
In a small bowl add the parmesan, butter, thyme, 1 tsp. salt, pepper, cumin, paprika and as much cayenne as you dare. When your risotto is ready (all the broth is absorbed) empty this bowl into the risotto and stir vigorously until butter is melted and all ingredients are incorporated. Add the mushrooms and corn, stir to combine. Top with chopped bacon and scallions.
cosmo's cooking notes: Ok, fine, I know this sounds difficult! But again, you'll just have to trust me on this one, it's worth it!!!
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