Street Corn Risotto Recipe
saffron / corn chicharrón / smoked parmigiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, heat the vegetable broth and add the saffron threads. Allow it to simmer gently to infuse the flavors.
Sauté Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and chopped shallot, sautéing until they are translucent.
Toast the Rice
Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is slightly translucent.
Add Broth Gradually
Pour in 1 cup of the saffron-infused broth, stirring frequently until the liquid is absorbed. Continue adding the broth, one cup at a time, allowing the rice to absorb each addition before adding more.
Incorporate Corn
After about 15-20 minutes, add the fresh corn kernels to the risotto. Continue stirring and cooking until the rice is creamy and al dente, about 20-25 minutes total.
Finish with Cheese
Remove the skillet from heat. Stir in the remaining tablespoon of butter and the smoked Parmigiano-Reggiano cheese. Season with salt and black pepper to taste.