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MICHAEL SYMON Sweet Corn and Tarragon Risotto

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3 1/2 cups chicken stock or corn stock
3 tablespoons olive oil
2 tablespoons butter (divided)
1 cup small onion (peeled, finely diced)
1 teaspoon thyme leaves (finely chopped)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
2 cups sweet corn (about 2 ears shucked and kernels removed from cob)
3/4 cup parmesan cheese (grated)
1/4 cup tarragon leaves (finely chopped)
Kosher salt and freshly ground black pepper (to taste)

In a medium saucepan, add chicken stock and heat over medium heat. Add the corn cobs to the stock during this process to add some corn flavor in.
To a large saucepan, add the olive oil and 1 tablespoon of butter over medium-high heat. Add the onions and thyme and cook until the onions are translucent, about 5 minutes. Season with salt.
Add the rice and toast until opaque, about 2 minutes. Add the white wine, stirring constantly until the liquid is almost absorbed, about 2 minutes.
Turn the heat down to medium-low, add 1/2 cup of chicken stock, stirring constantly until the liquid is absorbed. Continue stirring and adding the chicken stock, 1/2 cup at a time, until the rice is tender and creamy, about 20 minutes. Be sure that all the liquid is absorbed before adding more stock.
When the rice is cooked through, stir in the corn with the remaining chicken stock. Season with salt and pepper. Take the pan off of the heat, and stir in the parmesan and tarragon.
Tip: Be sure not to overcook the rice. Taste the rice at different intervals throughout the recipe. Once the rice is tender but still has a bite, turn off the heat. You may not use all of the stock in the recipe.

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