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Categories:
vegetable broth whole kernel corn shallot olive oil Arborio rice white wine scallions corn Parmesan cheese unsalted butter salt
Viewed: 39 - Published at: 3 years agoIngredients
- 2 to 2-1/2 cups vegetable broth
- 1 cup whole kernel corn
- 1 medium shallot, minced
- 3 tablespoons olive oil
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 2 whole scallions, sliced into thin rounds
- 1 cup canned creamed corn
- 3 tablespoons grated Parmesan cheese
- 1 tablespoons unsalted butter
- Salt and freshly ground pepper
Method
- Put the vegetable broth in a saucepan and nring to a simmer.
- In another saucepan, heat 2 tablespoons of olive oil, add minced shallot and saute gently to soften but not color. Stir in remaining olive oil and whole kernel corn. Cook for a minute or two, then add rice and cook 1 minute, stirring.
- Add wine and cook until it has reduced away, then add 1/2 cup vegetable broth. Bring to a boil, stirring, then turn down to medium heat and continue cooking until liquid has been
- absorbed. Continue adding broth, stirring, until each has been absorbed until rice is plump and just tender, but not mushy.
- Stir in scallions and cook 1 minute, then add creamed corn, half of the Parmesan cheese and the butter. When hot, season to taste and serve in shallow bowls, topped with more Parmesan cheese.
