Best Sweet Corn Risotto With Herbes De Provence Recipes

Sweet Corn Risotto image

Provided by averybird

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

4 ears fresh-picked sweet corn or 2 1/2 cups canned corn
1 1/2 cups chopped onions
1 tablespoon olive oil
1/2 tablespoon butter
1 pinch salt
6 -8 cups delicate vegetable broth (or chicken broth may be substituted)
2 cups arborio rice
3/4 cup dry white wine
2/3 cup grated parmesan cheese
2 tablespoons chopped flat leaf parsley
parmesan cheese
chopped parsley

Steps:

(NOTE: If using canned corn, skip this step.) Husk and wash corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. You should have about 2 1/2 cups corn kernels.
Spin about a cup of the kernels in a food processor or blender until they are roughly chopped and milky. Scrape out the chopped corn and remix with the remaining whole kernels.
In a large soup pot, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender.
Meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer.
When onions are soft, add the Arborio rice to the soup pot and stir it gently with a wooden spoon for two minutes. Next add the wine and stir until it is absorbed.
Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keep it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle.
Continue with this process for 25 more minutes (TIP: Set timer now)-- adding a little broth at a time, stirring with a wooden spoon fairly frequently, for around 25 minutes or until the rice is al dente. It should form a creamy sauce around grains that are no longer crunchy but still firm.
When the rice is just achieving this perfect balance of tender-firmness, stir in the last ladle of broth, the Parmesan cheese, and 2 Tbsp of chopped parsley.
It is ready to serve!

Sweet Corn, Black Trumpet and Truffle Risotto image

Provided by Emeril Lagasse

Categories side-dish

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 tablespoons butter
1 cup chopped yellow onions
2 ears of sweet corn, scrapped from the cob
1/2 teaspoon salt
1/4 teaspoon white pepper
12 turns fresh ground black pepper
1 pound risotto
6 cups vegetable stock
1 pound black trumpet mushrooms
2 teaspoons chopped garlic
1/4 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
Drizzle of white truffle oil
1 black truffle

Steps:

Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the onions, corn, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Stir in the mushrooms and garlic. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, grated cheese and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from heat and serve. Garnish with shaved truffles.