Name: Buttery Corn Risotto
Cuisine: French
Ingredients: 1 bay leaf; bouquet garni: a few sprigs of fresh parsley, thyme, and, if you wish, tarragon, tied together with kitchen string; ½ rib celery; 1 tbsp coriander seeds; 2 leeks; 4 ears sweet corn, shucked; 2½ cups (250 g) risotto rice (Vialone Nano or Arborio); 1 glass dry white vermouth (about 150–200 ml; it will evaporate); 1 small bunch flat-leaf parsley, minced; ¾ cup (75 g) grated Parmesan cheese; 1 or 2 shallots, diced; 1 tbsp unsalted butter

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

There’s nothing more summery than crisp, buttery sweet corn. In our restaurant we have cooks who hate corn and cooks who love it near-unconditionally. I’m in the latter group. The Parmesan and the extra butter added to the risotto at the end of cooking—a technique called mantecura —make it especially rich. I could honestly eat the whole pan myself. It’s great on its own, or with pork or roast chicken.