Corn Risotto
Incredibly yummy. I made it in the pressure cooker: 2 cups of rice to 4 - 4 1/2 cups liquids.
6 ears sweet corn
4 tbs unsalted butter
1/2 c. diced onion
2 c. arborio rice
1 c. dry white wine
2 c. water
1 - 1 1/2 c. corn liquids
1/4 c. sheep milk cheese
salt
pepper
Slide the kernels off the cob. Discard the cobs.
Warm butter and saute onion over high heat until transluscent, but not brown. Stir in rice, coating it evenly with the butter. Reduce the heat and add the white wine while stirring constantly. When the liquid is gone, add 1 cup of the simmering water and cook until the liquid evaporates. Repeat until the corn water is gone. Cook until the risotto is moist, creamy and al dente. It is done when the rice appears opaque -- in about 20 minutes.
6 ears sweet corn
4 tbs unsalted butter
1/2 c. diced onion
2 c. arborio rice
1 c. dry white wine
2 c. water
1 - 1 1/2 c. corn liquids
1/4 c. sheep milk cheese
salt
pepper
Slide the kernels off the cob. Discard the cobs.
Warm butter and saute onion over high heat until transluscent, but not brown. Stir in rice, coating it evenly with the butter. Reduce the heat and add the white wine while stirring constantly. When the liquid is gone, add 1 cup of the simmering water and cook until the liquid evaporates. Repeat until the corn water is gone. Cook until the risotto is moist, creamy and al dente. It is done when the rice appears opaque -- in about 20 minutes.
