Fresh Corn Risotto With Basil Tomato And Lime Recipes

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SWEET CORN RISOTTO



Sweet Corn Risotto image

This sweet corn risotto truly tastes like summer. Light and creamy, it is perfect for al fresco dining and will have everyone excited about fresh corn season!

Provided by Olivia Mesquita

Categories     Summer Recipes

Time 35m

Number Of Ingredients 11

3 ears of corn (shucked)
2 tablespoons olive oil (divided)
6 tablespoons cold unsalted butter (divided)
1/3 cup heavy cream
6 cups chicken or vegetable broth
2 shallots (minced)
1 1/2 cups arborio rice
Salt and freshly ground white pepper (to taste)
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese (preferably Parmigiano-Reggiano) (plus more for serving)
Fresh basil (for garnishing)

Steps:

  • Cut the corn kernels off the cobs (see notes). In a heavy-bottomed high-sided skillet, over medium heat, heat 1 tablespoon of olive oil and 2 tablespoons of butter. Add the corn kernels and sauté until tender, about 2 minutes.
  • Remove from the heat and transfer 1/3 of the cooked corn to the jar of a blender. Reserve the remaining corn in a bowl.
  • Pour the heavy cream in the blender with the corn. Blend until smooth. Reserve.
  • In a medium sauce pan, heat the broth over medium high heat, until simmering. Lower the heat to the lowest setting to keep the broth warm while you cook the risotto.
  • Place the skillet back on the stove, over medium heat. Add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced shallots and sauté until softened, about 1-2 minutes.
  • Add the arborio rice and stir to coat in the fat. Cook for about a minute, or until the rice is toasty and releasing a nutty aroma but not browned. Season with a pinch of salt and white pepper. Pour in the white wine and cook until fully absorbed, about 1 minute.
  • Add a ladleful of broth to the rice, stirring occasionally so the rice doesn't stick to the pan, but not too often or it will cool and not cook evenly. Once the liquid is absorbed, add the next ladleful, repeating this process until the rice is cooked through but al dente, about 17-20 minutes.
  • Remove the pan from the heat. Add the remaining butter and parmesan cheese, stirring vigorously to melt the butter and emulsify it into the risotto.
  • Gently stir in the reserved creamed corn and corn kernels. Taste and adjust seasoning.
  • Garnish with fresh basil and serve warm!

Nutrition Facts : ServingSize 1 g, Calories 713 kcal, Carbohydrate 77 g, Protein 14 g, Fat 37 g, SaturatedFat 19 g, Cholesterol 83 mg, Sodium 1653 mg, Fiber 4 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 15 g

PRESSURE-COOKER CORN RISOTTO



Pressure-Cooker Corn Risotto image

Corncobs are added to the Instant Pot or pressure cooker at the same time as the rice, creating a broth that infuses the risotto with incomparable corn flavor. Corn kernels are stirred in at the end, along with two other peak-summer ingredients: basil and cherry tomatoes. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Serves 6 to 8

Number Of Ingredients 10

2 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, smashed
Kosher salt and freshly ground pepper
1 1/2 cups arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc
2 1/4 cups fresh corn kernels (from 3 ears), cobs reserved
1 pint cherry tomatoes, halved or quartered if large
2 ounces Parmigiano- Reggiano, finely grated (1/2 cup), plus more, shaved, for serving
Fresh basil, for serving

Steps:

  • Melt butter in a 6-to-8-quart stovetop pressure cooker over medium-high heat, or in an electric pressure cooker set to saute. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until golden and softened, about 6 minutes. Add rice and stir to coat, about 1 minute. Add wine and cook, stirring, until almost absorbed, about 1 minute. Add 1 quart water and reserved cobs.
  • Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes for al dente, or 6 minutes for fully cooked rice. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.Electric: Secure lid. Manually set cooker to 6 minutes for al dente, or 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
  • Remove corncobs from pressure cooker; discard. Stir in corn kernels, tomatoes, and grated cheese; season with salt and pepper. Top with shaved cheese and basil; serve immediately.

LIME BASIL RISOTTO



Lime Basil Risotto image

Provided by Matt Lee And Ted Lee

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 cups chicken broth
2 cups corn kernels (from about three ears)
1 1/2 cups chopped lime basil leaves, loosely packed
3 tablespoons unsalted butter
1/2 cup chopped onion
2 cups arborio rice
3/4 cup white wine
Juice of one small lime
Salt and pepper to taste
Grated Parmesan to taste

Steps:

  • Bring chicken broth and 3 cups water to a simmer. Puree 1 cup of corn with 3/4 cup basil leaves, and reserve.
  • Melt butter in a large saucepan over medium heat. Add onion; stir until translucent. Add rice to pan and stir. Add wine and continue stirring until liquid is absorbed by rice, about a minute.
  • Add hot chicken broth 1 cup at a time, stirring continuously, until 4 cups of broth are absorbed, about 15 minutes. Stir in corn-basil puree and 1/2 cup broth and stir about 10 minutes, until rice is tender. Add more broth as necessary to keep mixture from scorching.
  • When rice is done, stir in remaining cup of corn kernels, lime juice and remaining 3/4 cup chopped basil leaves. Add salt, pepper and Parmesan to taste.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 5 grams, Carbohydrate 109 grams, Fat 12 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 1038 milligrams, Sugar 7 grams, TransFat 0 grams

CORN RISOTTO



Corn Risotto image

This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.

Provided by Emily Weinstein

Categories     dinner, lunch, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 19

6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

Steps:

  • Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
  • Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
  • Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
  • Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
  • Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
  • In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
  • Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams

RISOTTO WITH TOMATOES AND CORN



Risotto with Tomatoes and Corn image

This colorful risotto serves as a luxurious showcase for summer's bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can get. The tomatoes and broth team up as a rich medium for the rice. Don't add the corn too soon, or it will develop a starchy texture like the rice. But cook it long enough to bring out its sweet flavor. Simmer the corn cobs for about 20 minutes in your broth to get a great sweet corn flavor.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 good-size ears sweet corn
7 cups well-seasoned vegetable stock or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 1/2 cups arborio rice
1 pound tomatoes, grated or peeled, seeded and diced
Pinch of sugar
Salt and freshly ground pepper to taste
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
2 to 3 tablespoons slivered fresh basil, or a mix of basil, chives, and parsley
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

Steps:

  • Remove corn kernels from cobs and set aside the kernels. Simmer the cobs in stock for 20 to 30 minutes. Remove from stock and discard. Make sure your stock is well seasoned. Bring back to a simmer over low heat, with a ladle nearby or in the pot.
  • Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two. Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
  • Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. Stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often and vigorously. After 10 minutes, add corn and continue for another 10 to 15 minutes. When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
  • Add another ladleful of stock to rice. Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat. The mix should be creamy (add more stock if it sn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams

FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME



Fresh Corn Risotto With Basil, Tomato And Lime image

Provided by Molly O'Neill

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup ripe tomatoes, seeded, peeled and diced
2 tablespoons chopped fresh basil
1 tablespoon fresh lime juice
1/4 teaspoon salt
5 cups chicken stock
2 cups corn cut from 4 or 5 large ears
2 tablespoons butter, preferably unsalted
1/2 cup finely chopped scallions, white part only
1 1/2 cups Arborio rice or American medium-grain rice
1/2 cup dry white wine
Salt and freshly ground black pepper
Grated Parmesan cheese

Steps:

  • Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
  • Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
  • Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 5 grams, Carbohydrate 87 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1250 milligrams, Sugar 11 grams, TransFat 0 grams

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