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fresh corn risotto

We’ve been on a serious corn kick lately. Summer corn is just so irresistible. Sweet, fresh, and crunchy—I want it on everything. This is our summer take on a winter favorite, leek and butternut squash risotto. I’ve swapped the butternut squash for corn and topped it with a fresh tomato ‘salsa’ to give it the extra acidy I crave in warmer months.  It was so easy to build off of this risotto base—it’s impossible to go wrong with rice, white wine, cream and parmesan—and this variation turned out beautifully. I’m brainstorming combinations for each season so stay tuned.

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Fresh Corn Risotto with Tomato Salsa 
2 medium spring onions, diced (or 1 large yellow onion or 3 leeks)
2 tablespoons butter
2 tablespoons olive oil
2 cups arborio rice
1/2 cup dry white wine
6 cups vegetable broth (chicken broth would also do just as well)
3 ears of corn, cut off the cob and cobs scraped of their juice
1/2 cup cream
1/2 cup parmesan cheese, grated
salt and pepper
2 tomatoes, chopped
1 tablespoon chives, minced

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In a medium saucepan, bring the stock to a simmer. In a large, heavy bottomed pot, heat the butter and olive oil over medium heat. Saute the onion until translucent, about 10 minutes. Add the rice and stir until the outside of the kernels becomes translucent and a few are starting to brown, but the inside is still white. Add the wine and simmer until absorbed, stirring constantly.

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Add the stock, 1/2 cupful at a time,  stirring until it is absorbed. Continue to add stock by the 1/2 cupful until the rice is tender and the mixture has thickened, stirring frequently with each addition.

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While your risotto is cooking, chop the tomatoes into small chunks and mix with the minced chives. Add a little sprinkle of salt.

Once you’ve incorporated all the broth and the rice tender, add the corn, cream and parmesan. Cook for a few more minutes to cooke the corn. Season with salt and pepper. Serve warm with a spoonful of the tomato salsa on the top!

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-Emily

 

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Recipes

katie’s leek and butternut squash risotto

The thing that I love most about food is that certain dishes can be so tied to a place, to a moment, to a particular understanding of yourself, that when you taste those dishes again all of those memories come flooding back and you’re transported, regardless of how much or little time has passed. In my humble opinion, this is the one of the best reasons to record and share recipes.

Like my Nonnie’s pecan shortbread cookies, my mother’s red beans and rice, and Jordan’s steak au poivre, this risotto holds a special place in my heart. My friend Katie made it for my going away dinner before I left D.C. for Buenos Aires and again during our last year of college for an intimate dinner with a few friends. It is beautiful, seasonal and has just enough going on to keep your attention. Most of all, it is comforting and absolutely delicious. I’m thankful she gave me the recipe, along with several others from her repertoire.

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Leek and Butternut Squash Risotto, from Katie Norton
1 large butternut squash, peeled, seeded and cut into 1/2 inch cubes
4 tablespoons olive oil
6 cups chicken stock
3 large leeks, white and light green parts only, sliced thinly, about 3 cups
2 cups arborio rice
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup parmesan, grated
2 tablespoons fresh sage, chopped finely
salt and pepper

One year ago: Braised Short Ribs
Two years ago: Alice’s Cauliflower Soup

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Preheat your oven to 400 degrees. Toss the squash with 2 tablespoons olive oil and salt and pepper. Spread in an even layer on a baking sheet and roast until tender, about 40 minutes. You can roast the squash in advance, or do it while you’re babysitting the risotto.

Bring the stock to a simmer in a large saucepan. Reduce heat to low, cover and keep warm.

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In a large, heavy saucepan or dutch oven, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the leeks and saute until soft, but not brown. Add the rice and stir until the outside of the kernels becomes translucent, but the inside is still white. Add the wine and simmer until absorbed, stirring constantly.

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Add the stock, 1/2 cup at a time, stirring until it is absorbed. Continue to add stock by the 1/2 cupful until the rice is tender and the mixture has thickened, stirring frequently with each addition. Once tender and creamy, add the squash, cream, parmesan and sage. Season with salt and pepper and enjoy warm!

-Emily