Michael Roberts's Corn 'Risotto'
Credit: Christopher Hirsheimer
Corn has been called the Native American's gift to the white man. It is used in everything from shoe polish to Thanksgiving casseroles. The title King Corn seems only fitting for a vegetable so versatile. Meshing and mashing this magical ingredient with an Italian favorite gives a whole new take on risotto.
Kernels cut from 3–4 ears fresh corn, about 3 cups
2 tbsp. minced scallions or shallots
8 tbsp. butter
1 cup Chicken Stock
1 cup heavy cream
1⁄2 cup freshly grated parmigiano-reggiano
cheese
12 fresh shiitake mushrooms, sliced
1⁄2 cup shelled fresh peas
Salt and freshly ground black pepper
1. Preheat oven to 200°. Sauté corn, scallions or shallots, and 4 tbsp. of the butter in a medium skillet over medium heat for about 1 minute. Add 1⁄2 cup of the stock, turn up heat to medium-high, and reduce liquid quickly until mixture thickens. Add cream and stir occasionally, reducing liquid again until thick, 5–7 minutes. Remove from heat and stir in cheese.
2. Pulse mixture once or twice in a food processor to release flavors. The kernels should be broken, but not puréed smooth. Put mixture in an ovenproof serving bowl, cover, and keep warm in oven.
3. Sauté mushrooms with remaining 4 tbsp. butter in a medium skillet over high heat. Add peas and remaining 1⁄2 cup stock, and reduce the liquid for 3–5 minutes until it thickens. Add salt and pepper to taste. Fold mushroom mixture into corn and serve immediately.
I subbed veggie broth, instead of chicken stock, and used walnut oil, instead of butter, for a slightly lower fat version. Also, using fresh, seasonal corn makes a huge difference.
Thanks for a great find.
I subbed veggie broth, instead of chicken stock, and used walnut oil, instead of butter, for a slightly lower fat version. Also, using fresh, seasonal corn makes a huge difference.
Thanks for a great find. Rating: 5