As the days grow shorter and the nights get a little colder, I start craving comfort foods like risotto! I came across this recipe in Cooking Light magazine (of all places) and made it for supper just last night, paired with grilled pork loin and sautéed asparagus. Now I took a few liberties with the original recipe and added my own twist (pancetta – because why not?!) but what initially intrigued me was the use of corn broth instead of stock. It truly adds sweetness and a velvety texture to this dish! And the best part is it simply screams, fall is here!!! Enjoy.
Ingredients: Feeds 4 – 6
- 4 1/2 cups water
- 2 cups frozen corn (I used frozen grilled corn already off the cob), divided
- 2 tbsp olive oil
- 4 oz pancetta, cubed
- 1/2 small yellow onion, diced
- 1 cup mushrooms, chopped (I used a blend including white, bella and porcini)
- 1 cup Arborio rice
- 3 cloves garlic, minced
- 4 tsp fresh thyme, chopped and divided
- 1/2 cup dry white wine
- 1/4 cup fresh grated Parmesan cheese
- 2 tbsp butter
- salt and pepper to taste
- Combine 1 cup of corn with the water in your blender and pureé. Strain liquid through a fine mesh colander and into a medium sized pot. Bring corn broth to a boil and then reduce to a simmer.
- Meanwhile, in an enamel coated cast iron pot, heat the olive oil over medium heat and sauté the pancetta, onions and mushrooms until the fat renders, the onions become translucent and the mushrooms soften. Add the corn and let the mixture cook another minute or two, allowing corn to defrost.
- Add the rice, garlic, and half the thyme. Stir continuously as the grains toast and begin lose their opaque coloring.
- Add the wine and allow the alcohol to cook off and the mixture to thicken. Continue to stir frequently.
- Slowly add the heated corn broth a few ladles at a time to the mixture. Stir often and as the liquid is absorbed and the rice cooks, add more broth. You may need to reduce the heat a bit so the rice doesn’t stick.
- Once all the broth has been used, add the cheese and butter and stir. Add the remaining thyme and season with salt and pepper to taste.
*Original recipe courtesy of Cooking Light magazine.