Grilled Corn Risotto - Dallas News |

Grilled Corn Risotto

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Thanks to Stefano & Francesco Secci of for this great recipe.

Grilled Corn Risotto

This risotto is perfect for the summer months and sweet corn in Texas cannot be
beat! You can also oven roast the corn or cook it raw in the risotto, but I tell you
what, I love finding any excuse to fire up the grill. Finished with some fresh
chives and you're in business.

2 tbsp extra-virgin olive oil (E.V.O.O.)
¼ cup small onion minced
2 garlic cloves minced
1 cup Arborio rice
3 ¼ cups low-sodium chicken stock
½ cup dry white wine (something drinkable please)
2 corn stalks, husk pulled back
3 tbsp fresh chives, minced
½ cup freshly grated Parmigiano Reggiano
2 tbsp unsalted butter
Kosher salt and cracked pepper to taste

Preheat the oven to 375 degrees.
Preheat the grill and brush the corn with olive oil, kosher salt and pepper. Grill
the corn until nicely browned on all sides, slice off the kernels and add the cores
to the chicken stock. Coarsely chop the kernels and reserve.
Meanwhile, in a medium sized sauce pan, under medium heat, add the 3 tbsp of
olive oil with onion and garlic cloves. Sweat the onion until translucent, then add
the Arborio rice and cook for 2-3 minutes. Add the white wine, stir until dissolved
then add all the chicken stock (without the corn stalks) and corn kernels; bring
the liquid to a simmer and place the pot in the oven for 16-18 minutes,
After the rice is cooked but still "al dente," remove from the oven and add the
chives, Parmigiano and butter. Stir vigorously until the butter is melted, season
and cover for 2 minutes, then serve…you'll be very very happy!
Yield: 2 portions
Prep Time: 30 minutes
Inactive Prep Time: 5 minutes
Ease of Preparation: Easy

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