IGE - SWEET CORN RISOTTO

IGE - SWEET CORN RISOTTO image

Yield 4 servings

Number Of Ingredients 11

6 cups gluten-free chicken broth
3 Tablespoons Challenge Butter, divided
2 cups sweet corn kernels (about 3 small ears worth)
2 large leeks, white and light green parts only, sliced in half then into thin half moons
2 cloves garlic, minced
salt and pepper
1 Tablespoon extra virgin olive oil
1 large shallot or 1/2 small onion, chopped
1-1/2 cups gluten-free arborio rice
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese

Steps:

Bring chicken broth to a boil in a saucepan then turn heat down to low to keep warm and place a lid on top. Meanwhile, melt 2 Tablespoons butter in a large skillet over medium heat then add sweet corn, leeks, and garlic, season with salt and pepper, and then saute until leeks are tender, 10 minutes. Remove mixture to a bowl then set aside. Melt remaining Tablespoon butter in extra virgin olive oil in the skillet then add the shallots and saute until starting to turn tender, 2 minutes. Add rice then stir for one minute. Add wine then stir until nearly absorbed by the rice. Add two ladlefuls of chicken broth then stir constantly (not too fast, not too slow) until nearly absorbed then add another two ladlefuls and stir, etc until rice is creamy and al dente, 25-30 minutes (may not use all 6 cups of chicken broth.) Remove skillet from heat then stir in parmesan cheese and corn and leek mixture. Season with salt and pepper to taste then serve.