New World Risotto With Carrot Corn Broth Recipes

CORN RISOTTO WITH HERBED PARMESAN CREAM

Steps:

• Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
• Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
• Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
• Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
• When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.

CARROT RISOTTO

Steps:

• Risotto: Strain the stock to yield 6 cups (add water to the stock if necessary) and place in stock pot over low heat to simmer. Finely dice the onion half; then peel and mince the garlic. In a skillet, heat olive oil to rippling, add onions and garlic, and cook until onions are translucent, 3-5 minutes. Add the rice and stir to toast. Continue to move it around the pan so it doesn't stick to the bottom, about 7 minutes.
• When the rice has grown translucent from absorbing the oil, add wine and stir until it evaporates; do the same with the lemon juice. Once the pan is fairly dry, slowly ladle the simmering carrot stock into the rice in one-cup increments (rice and stock need to be same temperature). Stir until the liquid has been incorporated before adding the next cup. Don't rush it: you want to let the carrot flavor slowly develop. (This is the trick to cooking risotto: take it slow!)
• When you have two cups of stock left in the saucepan, pour the carrot juice into the stock and stir until it's incorporated. Then, add the next cup of the carrot juice/stock mixture to the rice and incorporate. When you have one cup of the mixture left, stir the diced carrots into the rice before adding the final cup of liquid.
• Finish the dish: When the rice looks creamy and there's no liquid sloshing around, add salt, butter, and half of the Pecorino. (Omit butter and Pecorino for vegan eaters.) Spoon onto a serving plate, sprinkle with the thyme and remaining Pecorino, and serve.
• Peel, trim, and roughly chop the onion and carrots, and roughly chop celery; add to stock pot. Smash garlic cloves to remove peel, then add to pot. Add water, bring to a boil, reduce to a simmer, and cook for 45 minutes to 1 hour. Strain and reserve liquid, discarding solids.

WHITE RISOTTO WITH CORN, CARROTS, AND KALE

Steps:

• Heat the oil in a heavy saucepan or Dutch oven over medium-high heat. Add the onion, reduce the heat to medium-low, and cook, stirring, until soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more.
• Stir in 2 cups (480 milliliters) of the warm broth and salt and pepper to taste, and bring to a boil. Stir, reduce the heat to medium-low, and cook until the liquid has evaporated. Season with salt and pepper. Add 1/2 cup (120 milliliters) of the broth and continue stirring, adding more broth 1/2 cup (120 milliliters) at a time, until the liquid has evaporated and the rice is al dente, 20 to 25 minutes. Most of the liquid should be absorbed and the rice just cooked, with about 1/2 cup (120 milliliters) broth remaining.
• While the rice cooks, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the carrots and brown slightly. Add 3 tablespoons water and reduce heat to medium-low. Cook until just fork tender, but still deep in color, adding additional splashes of water to the pan as needed. Add the kale and stir to wilt, 5 minutes more. Add the corn and cook until the kernels turn bright yellow but are still crisp, 1 minute more. Season the vegetables well and use a slotted spoon to remove them from the liquid.
• Stir in another 1/2 cup (120 milliliters) broth to the risotto as needed; add the remaining 3 tablespoons butter and the cheese and stir. Stir in the vegetables, or serve the risotto in bowls topped with the warm vegetables and coarsely grated Parmesan.