Corn Risotto

From an old Bob Appetite recipe, puree about a third of the corn kernels in a blender with a little of the stock before adding it to the risotto. It makes a wonderful creamy risotto. No need to add cream.

Great summer dinner! Lobsters were on sale, so I bought two. After they were cooked and I removed the meat I included the shells when I made the corn stock. I chopped the lobster meat into chunks and added it at the end just before the whipped cream. I also added a bit of fresh tarragon. We have tomatoes in the garden, so I served the risotto with a simple tomato salad. Fresh tomatoes, corn and lobster: a perfect summer combination!

Excellent recipe. I made it even better by chopping a few slices of thick cut bacon and frying them prior to adding the onions. Fry bacon until crispy and remove until the end, then return to the risotto when adding the cheese. Enjoy!

Loved what was happening at the almost-done stage; the corn stock/fresh corn flavors were at the same time delicate and definite. Then, darn! I love cream, but its effect is to flatten flavor. I might use my go-to secret weapon next time (a bit of roasted poblano) but not sure. Don't want to bury the corn taste.

Did not use the whipped cream and liked it better than the first time I made it.

So....update on the ring???

Still dreaming of this dish! Cooked it exactly to the recipe (no modifications) using a Chardonnay for the wine, home made chicken stock, and Parmigiano Reggiano. I served it in a bowl with a good chewy but crusty bread that I toasted in the oven and brushed with melted butter. My boyfriend couldn't stop raving about it, and almost ate the whole pot! He kept saying it tasted like something from a restaurant. Pretty sure I'm getting a ring some time soon.

Boiled 4 ears corn 4-5 minutes ( or just grill the corn ohhh yeah) - added it to risotto on last cup of stock instead of midway. hybrid stock used chicken stock then simmered the corn cobs and other ingredients in it, green onions instead of leak. Also sautéed green onion, 1/4 onion, thyme, sage, rosemary with rice during 6 min before wine goes in. Added pinch salt pepper and sugar, used more parm, Creme fraiche instead of whipping cream. Bomb af. Awesome recipe.

On the recommendation of previous cooks, I added more corn. I also fried some diced bacon, drained it and cooked the leeks in the rendered fat. I had some frozen homemade chicken stock and threw in a couple of the cobs to boil with the stock as I made the risotto. Returned the bacon bits after adding the butter and Parmesan. Got rave reviews from the tall guy who eats my cooking : )

Delicious way to show off fresh corn. I did make the corn stock and I thought it was easy to throw together. I didn't need as much stock as the recipe called for, maybe 5 cups. I forgot to put the cream in and it was still delicious AND creamy.

So excited about having my way with this recipe, although I do have a question. Is there possibly a typo of using 6 cups of corn stock for 1 cup of Arborio? Typically I would use about half of this amount of liquid.

Can we come over to your house for dinner?

Used corn stock that was already in our freezer, which made prep. quicker. Needed less than 4 cups of broth. Whipping the cream was a bother, but worth it.

Incredible flavor. Doesn't need cream at the end.

You can start using the corn cob broth after ten minutes of stewing, while sauteeing the leeks/onions/rice, and adding the wine. Keep the broth cooking as you add a ladle at a time to the risotto. I just made this in one hour, much shorter than the listed time. Excellent! Fresh corn is essential, more than listed in the recipe.