Ingredients:
4-6 ears of sweet corn, cut off the cob 1 tbsp kosher salt, plus more 6 tbsp butter 4 tbsp olive oil 1/2 large onion, finely chopped 4-6 garlic cloves, finely chopped 2 cups Arborio rice (Rice Select) 1 1/2 cup water 8-10 cups of vegetable stock 2 cups grated parmesan fresh cracked pepper vegetable oil Instructions: 1) In a stock pot bring the stock to a low simmer. 2) Heat vegetable oil in a large saute pan over high heat, add the corn, a pinch of salt and saute until browned. Remove corn and set aside. 3) Heat 1 tbsp of butter and oil in the large saute pan. Cook the onion with a pinch of salt, stirring frequently until the onion starts to sweat. Add 1/2 cup water and garlic. Cook stirring occasionally, until all the water has evaporated and the onions and garlic are sizzling in oil. Make sure the onion is soft, if not add a little more water until onion is soft. 4) Add 1 tbsp of butter, 4 tbsp olive oil and 2 cups of Arborio rice. Stir well to coat with the oil and butter. Cook the rice, stirring constantly, until the grains of rice are translucent around the edges and make a clattering sound when they hit the bottom of the pan. This will take about 5 minutes. Coating the rice grains in oil and butter will help the rice to cook evenly, without the outside becoming mushy before the center is done. 5) Add 1 cup of water and two pinches of salt. Bring to a simmer and cook, stirring occasionally, until water has completely evaporated. This will take 2-3 minutes. 6) Reduce heat to medium, then add hot stock to rice in 3/4 cup increments (easiest way is to use a 6 oz ladle), stirring constantly and allow the stock to fully absorb before adding more stock. It should take 2-3 minutes for the stock to fully absorb, if this happens quicker reduce heat. Repeat until rice is al dente and surrounded by fluid that is creamy. Takes around 25-30 minutes total. 7) Once the rice is done, remove pan from the heat, add the rest of the butter, and stir constantly until melted. Gradually stir in 1 1/2 cups of grated parmesan , stirring constantly until cheese is fully melted and the liquid around the risotto has become extra creamy, but still fluid. Stir in more stock if risotto becomes too thick. Stir in half the corn. Taste for salt. 8) Serve in a warm bowl, top with more corn, parmesan and fresh cracked pepper. Enjoy your creamy bowl of goodness. 9) Highly recommend READING NOTES. Notes: 1) Gradual absorption and constant stirring are key to making a creamy risotto, this is because it encourages the starches to release from the Arborio rice creating the creaminess we all love about risotto. 2) Start checking the rice around 15 minutes, the grains should be tender but not mushy, with a slight firm center, that does not stick to your teeth or have a chalky texture. 3) You may not need all the stock! 4) If the risotto becomes thick or sludge like, add a little more stock until it loosens and is creamy again. The finished texture should be more liquid than solid. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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