Fresh Corn Risotto – WEB EXCLUSIVE!

( Editor’s Note: These recipes are a supplement to the ‘Local Harvest’ feature found in the September / October 2011 issue of Merrimack Valley Magazine )

By Mary Reilly
Chef and Owner, Enzo Restaurant & Bar, Newburyport

We always feature a seasonal risotto on our menu. This version is devised to take advantage of the gorgeous tomatoes, crisp beans and sweet corn available during the summer. To make this a main dish, top it with a poached egg or seared scallops as we do here at Enzo. When the season changes, you can adapt this recipe to use what’s available to you; try cubes of cooked butternut squash, sage and prosciutto in fall; brussels sprouts and pancetta in winter, and fresh asparagus and peas in spring.

Makes 4 main-course or 8 first-course servings

INGREDIENTS:
- 6-8 ears of corn
- 4 1/2 cups hot broth (vegetable or chicken are fine, but you can also make a corn broth by following the instructions in the recipe)
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, minced (about 3/4 cup)
- 2 cups Arborio or Carnaroli rice
- 1/3 cup dry white wine
- Salt and pepper
-  1/2 pound green beans, cut into short lengths (about ?”)
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 cup chopped tomato
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper

DIRECTIONS:
1. Husk the corn and cut the kernels off the cobs. Run the dull edge of a butter knife down the cobs to get as much “milk” as possible off the cobs. You should have about 2 cups of corn kernels.  Make a corn broth with the cobs if you wish. (Simmer the milked cobs with some sliced onion and a sprig of fresh thyme in enough water to cover for about 45 minutes.)
2. Pour the broth into a 2-quart saucepan and keep it hot over low heat.
3. Heat the olive oil in a wide 3- to 4-quart pan over medium heat. Stir in the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the rice and continue stirring until the grains are coated with oil.  Pour in the wine and let it boil with the rice, stirring, until the pan is dry.
4. Season the rice lightly with salt and ladle enough of the hot stock into the pan to barely cover the rice. Bring to a boil, then lower the heat so the stock is at a lively simmer. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Each time the stock simmers away, add another ladleful.
5. Stir frequently to make sure the rice does not stick. Add the corn and green beans after the rice has cooked for 10-12 minutes or so (you want to keep the beans crunchy and not allow the fresh taste of the corn to fade).  Continue to add broth for another total of 5-10 minutes (for a total cooking time of 15-20 minutes), until the rice is creamy but still firm.
6. Remove the pan from the heat and stir in the tomatoes, butter and parmigiano-reggiano cheese.  Taste and adjust seasoning with salt and pepper.  Serve hot in a warmed bowl or plate.

Click here for a Via Lactea Farm’s delicious Chevre and Chive Biscuits recipe. >>