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
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.
Did you try this recipe?
Tag @pistachiodoughnut on Instagram or hashtag #pistachiodoughnutrecipes