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Yellow Corn And Saffron Risotto Recipe

Name: Rusconi's American Kitchens Yellow Corn And Saffron Risotto Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 1 item small yellow onion, finely chopped; 2 item garlic cloves, minced; 1.5 cups Arborio rice; 0.5 cups dry white wine; 5 cups hot vegetable stock; 0.25 tsp saffron threads; 1 cups yellow corn kernels (fresh or frozen); 0.5 cups mascarpone cheese; 0.5 cups Parmigiano-Reggiano, finely grated; 1 tsp lemon zest; 1 tsp salt; 0.5 tsp freshly ground black pepper; 10 item baby carrots, peeled; 8 oz green beans, trimmed; 1 tbsp olive oil (for roasting); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 0.75 cups shaved raw vegetables (e.g., radish, fennel, cucumber); 0.5 cups flat-leaf parsley leaves, packed; 0.25 cups fresh basil leaves; 1 tbsp capers, rinsed; 1 item small garlic clove; 1 tbsp lemon juice; 3 tbsp olive oil (for sauce); 0.5 tsp red wine vinegar; 0.25 tsp salt (for sauce); 1 tbsp water (to thin if needed)

Inspired by Rusconi's American Kitchen

Time50m

Serves4

baby carrots, green beans, sauce verde, mascarpone cheese, shaved vegetables

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Ingredients

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Risotto

2 tbsp Unsalted butter

1 tbsp olive oil

1 item small yellow onion, finely chopped

2 item Garlic cloves, minced

1 1/2 cups Arborio rice

1/2 cups dry white wine

5 cups hot vegetable stock

1/4 tsp saffron threads

1 cups yellow corn kernels (fresh or frozen)

1/2 cups mascarpone cheese

1/2 cups Parmigiano-Reggiano, finely grated

1 tsp Lemon zest

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Vegetables & Garnish

10 item baby carrots, peeled

8 oz green beans, trimmed

1 tbsp olive oil (for roasting)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

3/4 cups shaved raw vegetables (e.g., radish, fennel, cucumber)

Sauce Verde

1/2 cups flat-leaf parsley leaves, packed

1/4 cups Fresh basil leaves

1 tbsp capers, rinsed

1 item small garlic clove

1 tbsp ReaLemon lemon juice

3 tbsp olive oil (for sauce)

1/2 tsp red wine vinegar

1/4 tsp salt (for sauce)

1 tbsp water (to thin if needed)

Method

Risotto

Infuse saffron

Place the saffron threads in a small bowl and pour 2 tablespoons of hot vegetable stock over them. Let steep while you prepare the other ingredients (5–10 minutes).

Prepare base

In a wide heavy-bottomed saucepan over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the finely chopped onion and a pinch of salt; sweat gently until translucent, about 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan and stir to coat with the butter/oil. Cook, stirring, for 1–2 minutes until the edges of the rice become slightly translucent but the center is still opaque.

Deglaze

Pour in the white wine and stir until mostly absorbed.

Cook risotto

Add a ladle (about 3/4 cup) of hot vegetable stock to the rice and stir continuously until the liquid is mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. After about 10 minutes of cooking, stir in the steeped saffron with its soaking liquid. With 5 minutes remaining, stir in the yellow corn kernels so they cook through but remain slightly crisp. Total cooking time for the rice should be about 18–20 minutes; the rice should be tender with a slight al dente bite and a creamy consistency.

Finish risotto

Turn off the heat. Stir in the remaining 1 tablespoon butter, mascarpone, grated Parmigiano-Reggiano, and lemon zest. Season with salt and freshly ground black pepper to taste. If the risotto feels too thick, stir in up to 2 tablespoons hot stock to loosen. Cover and let rest 2 minutes before plating.

Vegetables & Garnish

Roast baby carrots

Preheat the oven to 425°F (220°C). Toss peeled baby carrots with 1/2 tablespoon olive oil, 1/4 tsp salt and a pinch of black pepper. Spread on a baking sheet and roast for 12–15 minutes until tender and lightly caramelized. Remove and keep warm.

Blanch green beans

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch for 2–3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and toss with 1/2 tablespoon olive oil and a pinch of salt and pepper. Keep at room temperature.

Prepare shaved vegetables

Use a vegetable peeler to shave radish, fennel, or cucumber into thin ribbons. Toss lightly with a pinch of salt and set aside for garnish.

Plate components

Spoon a generous portion of saffron corn risotto into warmed shallow bowls. Arrange 4–5 roasted baby carrots and a small bundle of green beans alongside each portion. Top with a few shaved vegetable ribbons for brightness and texture.

Sauce Verde

Make sauce verde

In a small food processor or blender combine parsley, basil, capers, garlic clove, lemon juice, red wine vinegar, and 3 tablespoons olive oil. Pulse until a coarse, spoonable sauce forms. If too thick, add up to 1 tablespoon water to reach desired consistency. Season to taste with 1/4 tsp salt and additional lemon juice if needed.

Finish and garnish

Drizzle 1–2 teaspoons of sauce verde around each plated risotto portion and a small spoonful over the vegetables. Reserve extra sauce on the side. Optionally finish with a light dusting of grated Parmigiano-Reggiano and a few turns of freshly ground black pepper.