Sweet Corn Risotto Recipe
Ingredients
| Onions | 2 | |
| Olive oil | 1 Tablespoon | |
| 50 g/2 oz butter | ||
| 225 g/8 oz arborio rice | ||
| 750 ml/1 1/4 pints vegetable or chicken stock | ||
| Pinch saffron powder or a few strands of saffron | ||
| Ground black pepper | 1 To taste | |
| Parsley | 2 Tablespoon, chopped | |
| Marjoram | 1 Teaspoon, chopped | |
| 225 g/8 oz canned or cooked sweetcorn | ||
| Salt | To Taste | |
Directions
The quantity of rice in this risotto is smaller, for this is the type of risotto that makes an excellent accompaniment to main dishes.
Peel and finely chop the onions.
Heat the oil with 25 g/1 oz of the butter and cook the onions for 5 minutes.
Add the rice and turn in the buttery mixture.
Heat the stock and saffron and strain if desired.
Moisten the rice with a little of the hot stock.
Cook steadily, adding the liquid gradually, as described in the risotto.
Towards the end of the cooking period, add the seasoning, herbs and sweetcorn.
Blend in the remaining butter just before serving the risotto.
Peel and finely chop the onions.
Heat the oil with 25 g/1 oz of the butter and cook the onions for 5 minutes.
Add the rice and turn in the buttery mixture.
Heat the stock and saffron and strain if desired.
Moisten the rice with a little of the hot stock.
Cook steadily, adding the liquid gradually, as described in the risotto.
Towards the end of the cooking period, add the seasoning, herbs and sweetcorn.
Blend in the remaining butter just before serving the risotto.
Chef
