Mexican Street Corn Risotto Recipe
Risotto tossed with roasted sweet corn, lime crema and white cheddar.
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Ingredients
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Risotto Base
Corn and Toppings
Method
Prepare the Broth
- 1
Heat the Vegetable Broth
In a saucepan, bring the vegetable broth to a gentle simmer over medium heat. Keep it warm while you prepare the risotto.
Cook the Risotto
- 2
Sauté Shallot and Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
- 3
Add the Arborio Rice
Stir in the Arborio rice, ensuring each grain is coated with the oil. Cook for about 2-3 minutes until the rice is slightly translucent around the edges.
- 4
Add Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Season the Risotto
Once the rice is cooked, season with salt and black pepper to taste. Stir in the sweet corn kernels and let them heat through.
Finish and Serve
- 6
Add Cheeses and Lime
Remove the skillet from heat and stir in the crumbled Cotija cheese, shredded white cheddar cheese, and lime juice until melted and well combined.
- 7
Prepare Lime Crema
In a small bowl, mix the sour cream with a splash of lime juice and a pinch of salt to create the lime crema.
- 8