Risotto with Corn
by Editorial Staff
The corn kernels in this dish perfectly emphasize the delicate, creamy structure of the risotto.
Ingredients
- Water – 2 1/2 cups
- Milk – 2 cups
- Chicken broth – 3 tbsp
- Onions (finely chopped) – 1 pc.
- Butter – 2 tbsp
- Garlic (minced) – 1 clove
- Arborio rice – 3/4 cup
- Fresh corn seeds – 1 1/3 cups
- Fresh tomato (peeled and cut into cubes) – 1 pc.
- Parmesan cheese (shredded) – 1/2 cup
- Fresh basil leaves (cut into strips) – 1/2 cup
- Salt – 1/2 teaspoon.
- Ground black pepper to taste
Directions
- In a large saucepan, heat the water, milk, and broth until hot.
- In a large skillet over medium heat, heat the butter, add the onions and cook until soft, then add the garlic and cook, stirring occasionally, for about 1 minute.
- Pour rice into a frying pan with onions, cook, stirring occasionally, for 2-3 minutes, then add 1 cup of hot liquid. Cook, stirring occasionally until the liquid is completely evaporated.
- Then add 1/2 cup of liquid each time after evaporation of the previous portion. Thus, the rice should be cooked until creamy (about 20 minutes).
- Add all other ingredients to the finished risotto, mix well, heat over low heat and serve the dish immediately.
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