This recipe makes the perfect side dish to any meal, especially chicken.
Corn Broth Ingredients
- 6 cups water
- 3 corn cobs (kernels removed and reserved for risotto), cut into pieces
- 1 onion, quartered
- 1 carrot, cut into 1-inch pieces
- 1 celery rib, cut into 1-inch pieces
- 3 cups kernels (from the 3 ears above, plus more if needed), divided
- 1⁄2 cup dry white wine
- 2 tsp sugar
- 1⁄2 tsp ground turmeric
- Salt, to taste
- 2 tbsp extra-virgin olive oil
- 1 red bell pepper, finely chopped
- 2 cups Arborio rice
- 1 cup mascarpone cheese
- 1 cup finely grated Parmesan cheese
- 1⁄4 cup fresh basil or parsley, chopped
- To make the corn broth, combine all the ingredients for the broth in a large pot. Bring to a boil over high heat. Reduce the heat so the liquid is simmering. Cover the pot, and let the broth simmer for 30 minutes. Then, strain it through a fine-mesh strainer and discard the solids. You’ll need 41⁄2 cups of corn broth. If you don’t have enough, add more water.
- Measure out 1 cup of broth and bring it to a boil in a small saucepan. Add 2 cups of the kernels, cover, and cook until quite tender, about 5 minutes. Let cool slightly. Pour into a blender and purée. Next, return the corn purée to the saucepan and add the remaining corn broth from the pot (31⁄2 cups), as well as the wine, sugar, and turmeric. Add salt to taste. Heat to boiling, and then reduce the heat and let the mixture simmer.
- Heat the oil in a large skillet over medium heat. Add the bell pepper and sauté for 1 minute, until the pepper pieces are coated with oil. Add the rice and continue to sauté until the rice looks dry, 4 to 5 minutes.
- Add 1 cup of the corn and broth mixture to the skillet and cook over medium heat, stirring constantly, until the liquid is absorbed into the rice. Continue adding more of the corn and broth mixture, 1 cup at a time, cooking and stirring after each addition. The liquid should be mostly absorbed by the rice before you add the next cup.
- When all the broth has been used, remove from the heat. Stir in the remaining corn, the mascarpone, the Parmesan, and the basil. Season to taste with salt. Cover and let the risotto heat through for about 1 minute. Serve immediately.
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Andrea Chesman cooks, writes, and teaches in Vermont, where she lives on a 1-acre homestead. Her book 101 One-Dish Dinners is available below.