 The Wine Experience wine choice: Pinot Grigio or Pinot Blanc
Serve 4 as a main course or 6 to 8 as a first course
This risotto takes about 45 minutes to make from start to finish. Add some left-over chicken or diced ham for a complete meal. The vegetables and other items in risotto are considered garnishes which means you can substitute your favorites creating your own dish. Remember to blanch any vegetables that need more than a few minutes of cooking time. You may also substitute chicken broth for the corn cob broth.
Ingredients
3 cups corn cob broth (unsalted)(4 cups water simmered with 1 corn cob, 1 chopped onion, & parsley)
1/2 stick (1/4 cup) unsalted butter
1/2 lb small cremini or other mushrooms, quartered
1/4 cup each - zucchini & yellow squash diced, fresh peas, fresh corn
1 small onion, finely chopped
1 cup plus 2 tablespoons Arborio rice (8 oz)
1/4 cup dry white wine
1 teaspoon finely grated fresh lemon zest
1 tsp fresh lemon juice
1/4 cup finely grated parmesan
1 tsp fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley
1. Bring broth to a simmer. Keep at a bare simmer, covered.
2. Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sauté the wild mushrooms until they are tender, no more than 3 to 4 minutes. Remove from heat. Set aside.
3. Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
4. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
5. Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There may be leftover broth.)
6. Stir in zest, lemon juice, vegetables and mushrooms and the remaining 1 1/2 tablespoons butter, parmesan, parsley, thyme and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately.
To serve:
Place 1 1/2 cups of risotto per person in a shallow bowl. Garnish with more cheese and fresh chopped herbs.
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