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Ingredients
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Risotto Base
Corn Mixture
Garnish
Method
Preparing the Risotto
- 1
- 2
Toast the Rice
Add the Arborio rice to the saucepan and stir for about 2 minutes, allowing the rice to lightly toast and absorb the flavors.
- 3
Deglaze with Wine
Pour in the white wine and stir continuously until the wine is almost completely absorbed by the rice.
- 4
Add Broth Gradually
Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue 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. Remove from heat and set aside.
Making the Corn Mixture
- 6
Prepare the Corn
In a separate skillet, add the fresh corn kernels and sauté over medium heat for about 5-7 minutes until tender.
- 7
Mix in Flavors
In a large bowl, combine the sautéed corn, crumbled Cotija cheese, chopped cilantro, lime juice, chili powder, and paprika. Stir until well combined.
Combining and Serving
- 8
Combine Risotto and Corn Mixture
Fold the corn mixture into the cooked risotto until evenly distributed. Allow to sit for a couple of minutes to meld the flavors.
- 9
Serve
Spoon the risotto into serving bowls, garnish with additional Cotija cheese, chopped cilantro, and lime wedges. Serve warm.