Thursday, August 28, 2014

Sweet Corn Risotto

It was cloudy and a little on the cool side.  The ham I was making for dinner needed a little brightening up too.   I made this risotto with sweet corn that was a perfect side on any kind of weather day.

Sweet Corn Risotto

1/2 cup Arborio rice
2 cups chicken stock
1/2 cup Parmesan cheese, grated
2 ears of corn
1/4 tsp freshly ground pepper
Salt to taste
1 tbsp butter
1/8 tsp crushed red pepper flakes

Bring the chicken stock to a gentle boil in a medium saucepan.  Stir in the rice, reduce heat to a simmer, cover the pan and let cook until the stock has been absorbed (approximately 30 minutes).  Stir in Parmesan cheese , butter and corn and cook until the corn is done.  Add in the freshly ground pepper, crushed red pepper flakes and taste to see if it needs salt.  

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