Risotto With Fresh Corn And Basil Oil
This creamy risotto brings the taste of summer with sweet corn and aromatic basil oil. The smooth texture of the rice combined with tender leeks creates a flavorful dish that is perfect for a comforting meal any time of the year.
— Constant Cookbook
Ingredients
- 2 or 3 ears of yellow corn, husks and silks
- removed
- 2 Tbs. unsalted butter
- 1 cup thinly sliced leeks, white and light green
- portions, rinsed well
- 2 cups chicken stock
- 3 cups water
- 1 1/2 cups Arborio rice
- Salt and freshly ground pepper, to taste
- 2 Tbs. thinly sliced fresh chives
- 4 Tbs. store-bought basil olive oil
Instructions
- In a blender, combine the chopped basil and olive oil and process until thoroughly combined. Set aside.
- In a saucepan, bring the broth to a gentle simmer over medium heat. Reduce the heat to low and maintain a simmer.
- In a large, heavy saucepan over medium heat, melt the butter. Add the leeks, stir to coat, cover, reduce the heat to medium-low and cook until translucent, about 5 minutes. Raise the heat to medium, add the rice and stir until translucent, about 3 minutes. Add the simmering broth a ladleful at a time, stirring frequently after each addition. Wait until the broth is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. After 10 minutes, stir in the corn. After about 20 minutes, the rice should be tender to the bite and creamy. If you need more liquid, use hot water. Season with salt and pepper to taste.
- Remove from the heat and stir in the chives and 2 Tbs. of the basil oil. Divide among bowls, drizzle with more basil oil, garnish with basil leaves and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
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