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July 01, 2005
Corn Risotto
the pragmatic chef's™ Corn Risotto
This is basically an upscale Southwest version of creamed corn, with a nice cheesy kick. Thanks to Lesley for the original idea.
3T unsalted butter, though salted will work.
1 small onion finely chopped
2 cups fresh tender corn kernels, about 4 ears. Fresh is best but use a good quality frozen corn (thawed and excess water drained off) if corn isn't in season or you're feeling lazy.
1/2 cup cream
1/2 cup shredded Fontina cheese (2 ounces) Monterrey Jack is a reasonable substitute.
1 tbls minced jalepeno or serrano chiles, roughly 1 pepper
Kosher salt and freshly ground black pepper TT (to taste)
Cilantro for garnish, coarsely chopped. You can skip this if you don't care for cilantro or you're out (as I was the day I made it for the picture).
Preheat broiler on low. On the stove top, melt butter in skillet and saute the onion til lightly browned. Add the corn and cook until hot stirring often. Pour in the cream and bring to a full boil.
Cook, stirring, until the cream has reduced a bit but it still has the loose quality of traditional risotto. Add the jalapenos, warm them up and then season to taste. If you don't let your chiles warm up enough, you may not realize how spicy your dish is going to be.
Pour the mixture into a shallow baking dish. Scatter shredded cheese over the top. Place under the broiler until the cheese is melted and the corn is bubbling slightly. Don't overdo it!
Serve on warm plates garnished with salsa fresca or in pasta bowls with Traditional New Mexico pork chile and warm tortillas.
Serves 4-6 as a side dish.
Posted by The Pragmatic Chef at July 1, 2005 08:18 AM
Filed under: Recipes/Techniques
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