Corn and Saffron Risotto
Risotto is one of the best dishes I love to order at a fancy Italian restaurant. Risotto can be intimidating for some people to make at home. But I feel as though its not that difficult to get it right. With couple of tries, you can make it effortlessly at home. But I also know I would only make it for important and people close to me. It does take some effort, time and you must be able to enjoy it in intimate small setting rather than big get together.
The best risotto I have ever tried at a restaurant was in Mykonos, Greece. It was creamy, and it had vegetables like zucchini, bell peppers, and it also had saffron. The rice was al dente, but perfectly chewy and I loved the way it had creaminess to it. Mind you, I have had risotto, where water separates out from rice. I do not like that. The best rice to use for risotto is of course arborio or carnaroli variety. I have tried both. This rice variety is only grown in Italy. Its one of the crucial ingredients to make risotto.
I am pretty sure there might be more variety. I have always used these two varieties. You can make so many variations of risotto. The most well known one is mushrooms and caramelized onions. My new favorite has be this corn risotto.
The creamy luxurious texture comes from the rice, as risotto rice is very starchy even if you do not add any cream it can stand alone in creaminess. It has to be cooked to perfection. It takes minimum 20-30 minutes easily to cook risotto.
In my recipe, I have used corn in three different ways. I have used grated corn so that the liquid from grating also gets incorporated and that makes it creamy. I have also used some whole kernels for texture. I have also used cobs to make the stock after I removed the kernels. Corn stock is something I will keep doing this summer after using corn in any other recipes. Its so simple and good.
I have used arborio variety of rice. I used saffron for flavor and also for color. If you do not have saffron, use turmeric. Because otherwise rice looks white and corn kernels give slight yellow hue. I wanted to oomph up how it looked. I really eat with my eyes first.
In terms of herbs, you can use thyme too. I have used basil. You can also stir in some fresh chives, oregano etc. I think any herbs would be fine to elevate the dish. Next time, I might add some sun-dried tomatoes to bring that zing to it. I loved it as it is.
Somethings to keep in mind –
Wine is optional. If you do not use wine, then please use extra stock.
You can also use water. But, stock adds more flavor.
Let the liquid get completely absorbed before adding more. Risotto rice is very important in this recipe. The heat should not be too high nor too low. Otherwise, liquid will evaporate quicker than getting absorbed in rice.
The risotto is fully cooked, tender but al dente, creamy but not runny.
Corn and Saffron Risotto
Ingredients
- 2 tbsp butter
- ½ onion or small onion finely chopped
- 1 clove garlic grated
- 1 cup arborio rice
- Salt to taste
- Black pepper
- ¼ cup white wine
- 3-4 cups corn stock see notes
- 3 corn cobs
- ¼ cup parmesan cheese
- 2 tbsp crème fraiche
- 1 tbsp basil chopped
- 1 tsp saffron
Instructions
- Grate two cobs of corn with the help of a grater. Leave the grated corn with the corn milk in a bowl aside until we are ready to use it. With the remaining one cob, carefully remove the corn kernels with the help of a knife. Leave that also aside.
- Take two tbsp of warm water in a cup, stir in the saffron strands. Mix it with a spoon. Leave it aside.
- Take the cobs (kernels removed) and about 4 cups of water in a pot and boil it for few minutes in medium to high heat and then let it simmer on low while we make the risotto.
- In a pan, heat the butter. Then add the garlic and chopped onions. Cook it until onions are translucent. Then add in the rice.
- Sauté it for few minutes until rice looks translucent. After couple of minutes, add the white wine. Let it get absorbed by the rice. Once all the wine has been absorbed slowly, add ladle full of corn stock that’s simmering on the side. Make sure you keep stirring. Rice should not stick to the pan.
- Again, let the liquid get absorbed completely before adding more corn stock. After half of the the corn stock is added, once the liquid is absorbed add the grated corn mixture along with corn kernels.
- Finish the cooking with remaining stock and cook it until the rice looks done but has slight al dente texture to it. Add salt and black pepper too.
- Turn off the heat. Immediately add the parmesan and saffron water to it. Mix it well. Cover it for few minutes.
- Open the lid of the pan, mix in some chopped basil and crème fraiche.
- Keep some basil for garnishing. Risotto is best served immediately after its done.
Notes
Bon Appetit
XO, Devangi