You're going to hate me for this I know it!  Dangling a sweet corn risotto in your face in the middle of April.  I couldn't help myself, the last few days have been sunny, beautiful and yes I'm sorry to say, 85° F in our backyard.  I already have the makings of a nice Irish tan; what's red, white and burns all over?  I can't help it if mother nature decided to give New Jersey some early love this spring, we definitely deserve it that's for sure.  So I was outside playing with the boys, planting some sugar snap peas and dreaming about summer tomatoes when I realized, "what the heck am I going to make for dinner?"  Then it occurred to me:  I still have a small stash of last years summer sweet corn in my freezer.  Since I was in desperate need to use up some more of my homemade farmers cheese, there was no other option in my mind than to make risotto.

    Don't hate me because I have a stash of summer sweet corn in my freezer.  I have been performing the same ritual every year for a while now.  In the sticky summer heat of August I collect as much corn as I possibly can from a farm in upstate New York.  I then proceed to strip down every ear in a process that will cover my kitchen completely in corn juice.  It is all worth it though, because in the middle of April I can pull out one perfectly proportioned bag and use it to make fried corn, risotto or stir it into a chili.       
    Risotto in my mind is the perfect dinner, or lunch, or heck even breakfast (poach an egg and slap it on top of reheated risotto...YUMMERS!)  Seriously, what is not to like about creamy sticky rice with wine and cheese...nothing I tell you, nothing.  And if you are thinking, "there is no way I am standing around stirring rice for 25 minutes" you need to have a heart to heart with your stove top and get stirring.  Don't consider those 25 minutes as ones you have lost, look at them as 25 minutes you get to stand...still...in one spot (for a mother of two boys standing in one spot for any amount of time is a little mini vacation).          

Sweet Corn Risotto with Farmers Cheese

serves 2-4

4 cups of vegetable or chicken stock
1 cup of sweet corn from 2 large ears (if using frozen, thaw beforehand)
2 tablespoons extra virgin olive oil
1 small sweet onion, diced (or 3 spring onions)
1 1/2 cups of
arborio rice (aka -
risotto rice)
1/2 cup dry white wine
1/2 cup crumbled farmers cheese (or other cheese of your liking)
1/4 cup Parmigiano Reggiano cheese
2 tablespoons of butter
scallion greens and micro greens for garnish


In a small saucepan, bring the vegetable or chicken stock to a boil.  Reduce the heat and keep the stock at a simmer.  In a larger saucepan heat the extra virgin olive oil over medium high heat and add the diced onion.  Saute the onion until it is soft, about 2 minutes.  Add the arborio rice and cook for a few minutes, stirring, until the grains become translucent, about 3 minutes.  Add the white wine and cook, stirring, until the rice completely absorbs it, about 1 minute.  Add one ladle of the simmering stock to the rice and start a kitchen timer for 20 minutes.  Continue to stir the rice until the stock has absorbed, then add another ladle of stock.  Continue stirring and repeat this process until all the stock is used (it should take 20-25 minutes).  About half way through the process add the sweet corn.  After all the stock has been absorbed and the 20 minutes are up, remove the pot from the heat and add the cheese and butter.  Season with salt and pepper to taste and continue to stir until the cheese and butter is melted.  Sprinkle on some chopped scallion greens, a little extra cheese and toss on a few micro greens.  Serve warm.

“It is spring again. The earth is like a child that knows poems by heart.”    - Rainer Maria Rilke

 


Comments

04/12/2013 11:35am

How can we hate you for this STUNNING dish? Especially when NJ corn is some of the best! When we used to live in Hoboken, there was this little farmer's market every Tuesday right underneath my apartment. I would buy 1,000 ears of corn and drag it up a 4 floor walk up (sweating and panting) with a baby strapped to me!!! I totally get the squirreling thing :)
This recipe looks out of this world divine, and I love how you are able to manipulate the light in all of your photos. Absolutely beautiful...Oh and that cheese!!! xo

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04/12/2013 12:25pm

Thanks Emilie, you know you're a foodie when you drag a load of corn up 4 flights of stairs ;) The things we do for good food right! I am getting super excited for our farmer's market this year...there is a grass fed dairy near me that makes the most amazing raw milk cheeses.

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04/12/2013 1:54pm

Hate's a strong word. Jealous. Envious. Well that's a complete different story :)

I don't know why I never thought of portioning out and freezing our perfect late summer corn here in NY. What a great, simple tip!

And all Winter long I've been thinking about all the different ways I want to utilize corn this summer, so this recipe is definitely going to make the shortlist come August.

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04/12/2013 3:50pm

I'm just glad you don't hate me! Definitely consider stashing your corn, you'll be happy you did all through fall, winter and spring ;)

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04/13/2013 6:50am

Love it! Thanks for recipe :)

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04/20/2013 1:57pm

This recipe spoke to me with the farmer's cheese, my mom and grandmother used it in all their Polish cooking. Love the idea of it in risotto.

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04/20/2013 8:50pm

Hi Cathy, Thanks so much for stopping by and taking a look :) I actually made the farmers cheese myself so I have been throwing it into everything! -Sandra

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Barb
09/05/2013 1:59pm

One of the TV stations here was reviewing a restaurant last night that served this dish. I've never thought about it and it sounds wonderful. I have put corn in the freezer already since the place I get it here in Wisconsin is now done. I'm ready to get a pack out right now and make this since I have all the ingredients on hand. Can't wait to use the farmers cheese with this - I never would have thought of it.YUM
Thanks

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09/05/2013 4:43pm

Hope you enjoy it Barb :) And...thanks for stopping by my site!!!

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09/07/2013 10:37pm

Just made this for dinner using fresh sweet corn from our CSA share. SO delicious! Thanks for sharing!

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09/08/2013 1:27am

Hi Melissa, I'm so glad you enjoyed it. This is one of my favorite versions of risotto. Thanks so much for taking the time to let me know you liked it. (P.S. Love your blog's name!!!)

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