Ah I do believe summer has left da building, at least here in Mineasnowta. Last week we were in the 80’s complaining of the heat. Tuesday Mother Nature dumped about 7 inches of wet, heavy snow on us. At least it took care of the geese that makes a racket in the wetlands behind my home.
Most people are intimidated by making risotto. I know I used to be one of them. not anymore. Risotto is one of the easiest dishes you will ever make. Not only is it easy, it does not require many ingredients.
This corn risotto is a hearty, warming rice dish, rich with the flavors of the corn stock used in its making, as well as parmesan, mascarpone and the fresh corn and roasted mushrooms.
The history of risotto is naturally tied to the history of rice in Italy. While there are many conflicting opinions on the historical intricacies, rice was first introduced to Italy and Spain by the Arabs during the Middle Ages.
The humidity of the Mediterranean was quickly found to be perfect for growing shorter-grained rices. This type of rice is perfect for making risotto.
The principle of slow cooking has been adopted in the making of risottos.
Risotto was discovered to be an excellent way of using the shorter-grained rice, the starchy component of the dry grain mixing with the stock to create a thick, creamy sauce.
This corn risotto is still built around the same core components as other risottos, rice, stock , onions, wine, parmesan and mascarpone.
This corn risotto is sort of an adios to summer. As it brings to end the sweet fresh corns that you can get everywhere. Its light and summery. It pairs great with a delicate white fish like Halibut.
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Click here for Corn Risotto recipe.
