I made a commitment to myself to start cooking a nice dinner at least once a week - can't beat a good Sunday night dinner! Well, on Week #1, I already failed and Sunday night turned into Monday night dinner. Two calls to my mom (what if I don't have pinot grigio; shallots??) and an unplanned trip to the g-store mid-recipe, we finally sat down for an awesome dinner at 8:30pm. Don was starving.
I found the recipe on The Novice Chef and altered to our tastes:
Sweet Corn Risotto
ingredients:
1 tablespoon of butter
2 tablespoons of olive oil
4 garlic cloves, minced
1 large onion, chopped
3 cups fresh sweet corn
1 3/4 cup arborio rice
1 cup white wine
5 cups chicken stock
4 oz parmesan cheese, grated
4 tablespoons parsley, minced
salt and peppter to taste
(I also added a grilled boneless/skinless chicken breast to each plate)
directions:
In a large pot, add olive oil and onion, stirring until onion becomes transparent, about 5 minutes
Add garlic, stirring until garlic is fragrant, about 30 seconds.
Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes.
Add wine, stirring constantly, until almost completely absorbed, about 3 minutes.
Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is tender.
Stir in the romano cheese, parsley and butter. Season with salt and pepper.
A very simple to make, tasty dish. Enjoy!
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