Rice is a traditional cross-cultural comfort food.

Risotto, however, has become a trendy dish on restaurant menus. What most people don’t know is that it is easy to make and incredibly versatile. You can add a variety of vegetables, stocks, herbs, and cheeses, to make it special every time.

This risotto gets a burst of sweetness in each bite by using the best of the summer sweet corn. I used fresh corn but you can use leftover cooked corn cut off the cob or you can substitute frozen corn kernels if that’s what you have on hand.

Leeks are the chosen aromatic in this dish. They cook gently in a combo of butter and salt and soften to meld beautifully with the creamy rice.

The signature texture of risotto is achieved by stirring in small gradual additions of stock. The regular stirring helps bring out the starchiness and creates the creamy “sauce”.

This risotto is finished with a generous amount of freshly grated parmigiana reggiano cheese, butter, and a handful of fresh basil and chives.

Enjoy this freshly made, or reheated with additional stock.

Tonight’s cocktail uses sweet summer peaches from Soons Orchards.
Honey Peach Bellini
Peach Simple Syrup (1/4 cup water, 1 peach, 1/4 cup honey)
Champagne
Pour about 2T syrup into the glass and top with champagne.

Sweet Corn Risotto

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• Author: Kasha

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Ingredients

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5–6 c veggie or chicken stock, kept warm
1 – 1 1/2 c chopped leek
1–2 T butter and/or olive oil
1 c medium or short-grain rice
1/3 c dry vermouth or dry white wine
2 c corn kernels
1 c grated Parmesan cheese
2 T butter, unsalted
Fresh basil & chives to taste

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Instructions

Heat a skillet over medium heat. Add butter/oil and leeks. Cook gently for several minutes until tender. Stir in rice and toast gently until fragrant and beginning to turn white, about 5 minutes.

Add vermouth or wine and stir until reduced completely. Stir in stock, 1 cup at a time, letting rice absorb each addition before adding the next. Keep the risotto at a bare bubbling simmer. Taste for seasoning about halfway through then add the raw corn kernels. Continue cooking and adding stock until the rice is cooked but still retains a bit of texture at its core.

Remove the risotto from the heat, and stir in the Parmesan cheese and remaining butter. Add in the fresh herbs then serve in shallow bowls with additional grated cheese.