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chicken stock bay leaf extra-virgin olive oil onion Arborio rice white wine white corn kernels cheese unsalted butter salt freshly ground pepper
Viewed: 32 - Published at: 3 years agoIngredients
- 6 cups chicken stock or low-sodium broth
- 1 bay leaf
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, very finely chopped
- 1 1/2 cups arborio rice (12 ounces)
- 1/2 cup dry white wine
- 1 cup white corn kernels (from 2 ears)
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter, cubed
- Salt
- Freshly ground pepper
Method
- In a medium saucepan, bring the chicken stock to a boil with the bay leaf.
- Keep the stock warm over very low heat.
- In a large saucepan, heat the olive oil.
- Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes.
- Add the rice and cook, stirring until opaque, about 3 minutes.
- Add the white wine and cook, stirring, until completely absorbed, about 1 minute.
- Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.
- Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions.
- After about half of the stock has been added, stir in the corn, then add the remaining stock.
- The rice is done when it's al dente and creamy, about 25 minutes total.
- Stir in the cheese and butter; season with salt and pepper.
- Discard the bay leaf and serve.
