Recipe
4 corn on the cob, lightly grilled, kernels removed
1/2 cup of your favorite mushrooms
1 tablespoon butter
1 clove of garlic, crushed
2 cups arborio rice
1 teaspoon oil
1/4 cup of diced onions
1/4 cup dry white wine
1/2 cup of sweet cherry tomatoes, sliced in half
2 tablespoons mascarpone cheese
1/4 cup of grated parmesan cheese
1 teaspoon chopped fresh chives
approx. 4-6 cups of corn broth
Directions
In a large stock pot, add 6 cups of water and bring to a boil.
Add the 4 corn cobs, shaved of kernels to the pot and reduce to a simmer. Simmer for 30 minutes. Remove the cobs and straw the broth into another pot. Leave on the heat under a light simmer.
In a skillet, add 1 tablespoon of butter and crushed garlic.
Saute the mushrooms for 5 minutes. Remove from heat and set aside.
To a large pan, on medium heat add 1 tablespoon of oil. Add the chopped onions and sauté for 1-2 minutes.
Add the arborio rice and toast for 5 minutes. Constantly mixing so it does not burn.
Add the wine and allow it to cook off. Reduce the heat to low-medium.
Once the wine has cooked off start adding the corn stock 1 cup at a time. Keep stirring.
Keep adding the broth 1 cup at a time and allowing it to cook off before adding another cup.
You will have to do the good ole taste test to see when the rice grains are creamy and there is no crunch left.
Once you don’t feel a crunch anymore, remove from the heat and add in the cheeses. At this point you will need taste if it needs salt. The cheeses should add enough salt to it, however everyone’s taste buds are different.
Sprinkle the chives, followed by the corn, mushrooms and cherry tomatoes.
Serve while it is still hot. Risotto is 10 times better hot off the stove when it still have its creaminess.
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