Roasted Corn and Cherry Tomato Risotto with Brown Butter

By Erika on September 24th, 2013 / / No Comments

Roasted Corn and Cherry Tomato Risotto The Hopeless Housewife 3

I used to cook risotto until it was a starchy lump of glue until I learned the proper way from a great chef in my 20’s. Regardless of the fact it could hold together any schoolgirl’s craft project, my friends and I would still eat it up like we’ve just been served the finest dish at Windsor Castle. No, no… I learned a good risotto should not be cooked to oblivion and boy did that change things. It took a couple of tries to get that perfect al denté down but it makes such a difference.

I love risotto for breakfast, lunch or dinner. Now I try tossing whatever I can to see what works together and this Roasted Corn and Cherry Tomato Risotto with Brown Butter does just that. It’s great because the crunchy sweet corn and cherry tomatoes really give it some dimension and added flavor. Add that brown butter over the top and mmm mmm this one’s a winner!

 

Roasted Corn and Cherry Tomato Risotto The Hopeless Houswife 5

 

Roasted Corn and Cherry Tomato Risotto with Brown Butter

Ingredients

  • 3 ears of fresh corn (shucked, washed and patted dry)
  • olive oil for brushing
  • 4-5 cups chicken stock
  • 5 tbsp butter, divided
  • 1 tablespoon vegetable oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 3/4 cup dry white wine
  • 14 cherry tomatoes, quartered
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp fresh parsley
  • salt and white pepper to taste

Instructions

  1. Heat oven to 400 degrees. Bring water to boil in an 8 quart saucepan, add corn to water and boil for 5 minutes. Remove from water, place on a baking sheet and let cool. Lightly brush corn with olive oil, place baking sheet under broiler in the 400 degree oven. Cook corn for 2 minutes on each side or until corn reaches desired roasted color. Watch closely! Remove from oven and let cool. Once the corn is cooled, remove kernels from the cob with a knife, place kernels is a bowl and set aside.
  2. Make the brown butter. Heat 3 tablespoons of the butter in a small sauté pan over medium heat. When it melts, start to whisk it. Keep whisking as it bubbles and be careful not to burn it. When it's a nice caramel brown color on the bottom pull from the heat and set aside.
  3. In a medium saucepan, bring the chicken stock to a boil, then lower the heat, keeping the stock at a low simmer. While the stock is simmering, heat remaining 2 tablespoons of the butter and vegetable oil over medium heat in a medium or large heavy saucepan. Add the arborio rice toast until a light golden brown color. Add the shallots, and garlic and cook for about 4 minutes, or until they are softened. Raise the heat to high, pour in the wine, add the corn and stock. Continue stirring until most of the wine has evaporated.
  4. Add 1 cup of the simmering chicken stock to the rice and cook over medium heat stirring constantly until the stock has been fully absorbed into the rice (you want the stock to be fully absorbed into the rice before adding any more stock). Continue adding the stock, 1 cup at a time until the desired consistency is reached. The risotto is cooked when the rice is just tender and the sauce is creamy. Stir in the Parmigiano-Reggiano, cherry tomatoes, parsley. Season with salt and pepper and drizzle brown butter over the top serve immediately.

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