Food - Drink
The Simple Swap For More Flavorful Corn Risotto
If you like to keep a well-stocked pantry, you probably have a bag of rice ready to be turned into fried rice, rice and beans, and of course, risotto. This creamy Italian rice dish pairs surprisingly well with corn, another staple grain, and there's a way to make corn risotto even more flavorful for the ultimate fall weather dish.
Basic corn risotto consists of standard risotto with fresh, sweet corn kernels stirred in after cooking. To boost the “corniness” of the dish, don't throw away your corn cobs after you cut off the kernels; instead, use the cobs to make a homemade corn stock, which you can then use to cook your rice.
To try this trick, add the stripped corn cobs to a pot of water, then toss in aromatics like celery, carrot, onion, and garlic and let everything simmer for about half an hour. Strain the stock and keep it warm until you're ready to cook your arborio rice, and you'll have a sweet, subtle, flavorful base for your ultra-corny risotto.