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Corn Risotto

Obviously, I'm talking about the dish on the right. (On the left is chicken schnitzel, which I will write about elsewhere.) Last year, I had had a corn risotto in Chicago that I couldn't stop thinking about. So when Cook's Illustrated included a recipe for corn risotto, I knew I had to try it.

All I can say is: YAAAAAAAAAAAASS! Not as light as the one I was served in Chicago, but delicious. And very un-risotto-like in its process, which makes it even easier to assemble.

Corn Risotto
Cook's Illustrated

4-6 ears corn, kernels cut from cubs, divided, cobs reserved
5 1/2 c hot water, divided
2 T unsalted butter
1 shallot, minced
2 tsps table salt
1 clove garlic, minced
1/2 tsp pepper
1 1/2 c arborio rice
3 sprigs thyme
1 oz Parmesan cheese, grated
1/4 c creme fraiche
2 T chives, chopped
1/2 tsp lemon juice

Stand 1 reserved corn cob on end on cutting board and firmly scrape downward with back of butter knife to remove any pulp remaining on cob. Repeat with remaining reserved cobs. Transfer pulp to blender. Add 3 cups corn kernels.

Process corn and pulp on low speed until thick puree forms, about 30 seconds. With blender running, add ½ cup hot water. Increase speed to high and continue to process until smooth, about 3 minutes longer. Pour puree into fine-mesh strainer set over large liquid measuring cup or bowl. Using back of ladle or rubber spatula, push puree through strainer, extracting as much liquid as possible (you should have about 2 cups corn liquid). Discard solids.

Melt butter in large Dutch oven over medium heat. Add shallot, salt, garlic, and pepper and cook, stirring frequently, until softened but not browned, about 1 minute. Add rice and thyme sprigs and cook, stirring frequently, until grains are translucent around edges, 2 to 3 minutes.

Stir in 4½ cups hot water. Reduce heat to medium-low, cover, and simmer until liquid is slightly thickened and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.

Add corn liquid and continue to cook, stirring gently and constantly, until risotto is creamy and thickened but not sticky, about 3 minutes longer (risotto will continue to thicken as it sits). Stir in Parmesan and remaining 1 cup corn kernels. Cover pot and let stand off heat for 5 minutes. Stir in crème fraîche, chives, and lemon juice. Discard thyme sprigs and season with salt and pepper to taste. Adjust consistency with remaining ½ cup hot water as needed. Serve immediately.

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