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Categories:
corn kosher salt olive oil unsalted butter onion oats white wine Parmesan fresh dill freshly ground black pepper
Viewed: 41 - Published at: 2 years agoIngredients
- 2 ears corn, shucked
- Kosher salt
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, chopped
- 1 1/2 cups steel-cut oats
- 1 cup dry white wine
- 2 ounces grated Parmesan (about 1/3 cup)
- 1/4 cup fresh dill fronds
- Freshly ground black pepper
Method
- Remove the kernels from the corn cobs and set aside.
- Hold the cobs over a large saucepan and use the back of a knife to scrape down the cobs to "milk" them of any corn liquid.
- Drop the scraped cobs into the saucepan and add 8 cups of water and 1/2 teaspoon salt.
- Bring to a boil, lower heat and simmer until the liquid is reduced to 6 cups, about 30 minutes.
- Strain and keep warm.
- Heat the oil and butter in a large saucepan over medium heat.
- Add the onion and cook, stirring frequently with a wooden spoon, until the onion is translucent and soft, about 5 minutes.
- Add the corn kernels and 1/2 teaspoon of salt and cook, stirring frequently, until the corn just starts to soften, about 3 minutes.
- Add the oats and stir until coated.
- Add the wine and simmer, stirring constantly, until the wine is absorbed, about 1 minute.
- Add 3 cups of the warm corn broth to the oats.
- Simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes.
- Add 2 more cups of broth and simmer, stirring constantly, until the oats are tender but slightly toothsome, about 10 to 12 minutes more.
- Remove from the heat, stir in the Parmesan and season to taste with salt and pepper.
- Adjust the consistency of the risotto by adding more of the broth as necessary.
- Pour into a serving dish, sprinkle with the dill and a few more grinds of pepper and serve immediately.
