Seasonal Produce: Chanterelles, Peppers and Chilies, including Red, Green, and Yellow Bell, Jalapeno, Hot Sweets, Gypsy, Red Torpedo Onions, Globe, Chinese and Japanese Eggplant, Figs, Bartlett Pears, French Butter Pears, MacIntosh, Matsu, Jonathan Apples,
In this recipe from our chef, Lance Dean Velasquez incorporated corn with chicken stock to the risotto to give an added texture. It is easy, delicious and almost effortless to prepare.
|Ears of Sweet White Corn|
|1 ½ C||Sweet Onion minced|
|3 T||Unsalted Butter|
|2 C||Aborio Rice or short grain|
|8 C||Chicken Stock|
|¼ C||Fresh Lime, strained|
|1 C||Parmigiano Reggiano, grated|
|3 T||Chives, cut thin at a bias|
|Salt and Fresh Cracked Black Pepper|
Heat chicken stock simmering; keep warm. Husk corn, pull off silk and rinse ears. In a bowl hold ears of corn upright and with a sharp knife, cut kernels from cobs. Then using the blunt edge of the knife, scrape juice from cobs. Mix kernels and juice. Set aside.
In a 10 to 12 inch souce pan, combine onion, butter, salt and pepper. Stir often over medium heat until onions are tender and sweet. Add rice and stir often until it turn opaque, about 3 minutes. Add 3 more cups of stock, stir until hald the liquid is absorbed. Add corn kernels and remaining lime juice. Stir often until rice is tender to bite and mixture is creamy, 7 to 10 minutes. Finish with 3/4 grated parmigiano. Serve immediately.