Sweet Corn and Burrata Risotto

Ingredients (serves 2)

sweet corn risotto.jpg

Sweet Corn and Burrata Risotto

  • 2 ears corn

  • 1 vegetable bouillon cube

  • 2 tablespoons hazelnuts

  • 1/8 oz tarragon

  • 1 yellow onion

  • 3/4 cup arborio rice

  • 1/4 cup white wine

  • 3 packets unsalted butter

  • 1/2 oz grated parmesan cheese

  • 4 oz burrata

Equipment

olive oil, salt, pepper, 10“ large pot with lid, 8” medium pot

Prepare ingredients

  1. Shuck corn (discarding husks/silk) and slice off kernels, reserving cobs.

  2. In a large pot combine bouillon cube, corn cobs, and 3.5 cups water - bring to a boil over medium high heat - then remove pot and cover (until step 3)

  3. Roughly chop hazelnuts, tarragon, and peel onion and cut into small dice

Saute aromatics and toast rice

  1. Heat 1 tablespoon olive oil in a medium pot over medium high heat. When oil is shimmering, add corn kernels and onion. saute stirring until toasted and translucent, 1-2min.

  2. Add white wine and simmer until liquid is mostly absorbed, 1-2 minutes.

Simmer risotto

  1. Remove and discard corn cobs, then add warm corn broth and 1/2 teaspoon salt to pot with rice.

  2. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally to prevent sticking, until liquid is mostly absorbed and rice is tender, 18-22 minutes more. Reserve pot from broth for next step.

Toast hazelnuts

  1. While risotto simmers, return pot from broth to medium high heat with 2 tablespoons olive oil.

  2. When oil is shimmering, add hazelnuts and pinch of salt and toast - stirring frequently until golden and fragrant, 2-3 minutes.

  3. Carefully transfer hazelnuts and oil to a small bowl to cool for 5 minutes.

  4. Once cool, stir in tarragon and set aside until ready to serve

Finish risotto

  1. When rice is tender and liquid is mostly absorbed, remove pot from heat and stir in butter and parmesan until fully combined.

  2. Season with 1/4 teaspoon salt and pepper as desired.

Plate

  1. Divide sweet corn risotto between serving bowls.

  2. Remove burrata from container, discarding excess liquid, roughly tear burrata atop risotto.

  3. Drizzle over toasted hazelnuts and tarragon.

Recipe via plated