Summer Corn Risotto

If you’re like me, summer means endless meals of fresh corn and tomatoes, preferably heirloom.  I could live on just these two vegetables if I had to and with glee.  Just add some sea salt, freshly ground black pepper, EVOO, and sweet butter for the cob and I’m set for a feast.

Given there are always leftover corn cobs in my house this time of year, once six or eight of them are accumulated, it is time to make stock. It’s so easy a recipe is not even needed.  Just take the corn cobs and put them in a large, heavy pot. Throw in a quartered yellow onion, a handful of fresh parsley and one teaspoon of black peppercorns.  Cover with water and bring to boil. Simmer 1 hour. Remove solids and then pour off 3 ½ cups of liquid for this recipe.  Any leftover stock can be poured through a fine strainer with cheesecloth, refrigerated and/or frozen for another use.

Ingredients:

3 ½ cups homemade corn stock

¼ cup extra virgin olive oil

1 small Vidalia onion, finely chopped

½ cup celery, finely chopped

1 leek, white part only, sliced ¼ inch thick

1 cup Arborio rice (Carnaroli or Vialone Nano rice works well too.)

1 teaspoon Kosher salt

1/2 cup dry white wine

½ cup each green and yellow zucchini, diced into ¼- inch cubes

1 cup fresh corn cut off the cob (I also save summer corn, which I freeze, to use during the winter months.)

¼ teaspoon freshly ground black pepper

1 teaspoon grated lemon rind

2 Tablespoons unsalted butter

1 cup Parmesan cheese, grated

2 Tablespoons fresh tarragon leaves, washed and dried.

Cooking instructions:

1.    Put the corn stock in a large saucepan and bring to a simmer.

2.    Put 2 Tablespoons olive oil in a large skillet over medium heat.  Add onions and celery and sauté until translucent

3.    Add leeks and cook for another minute or two.  Be careful it does not burn.

4.    Add Arborio rice and salt, then stir with a wooden spoon for several minutes to coat all the kernels with olive oil. Cook two minutes.

5.    Stir in wine and cook until liquid is almost absorbed, approximately three minutes.

6.    Then, proceed as if making a normal risotto.  Add one large ladle of heated corn stock at a time, stirring in thoroughly and frequently. Once the liquid is absorbed, add another, continuing to stir frequently to develop the creaminess of the risotto.

7.    Continue until the rice is cooked but is still al dente, approximately 16 minutes. Be sure to save ½ cup broth to finish off the dish.

8.    Stir in the zucchini pieces and fresh corn kernels. Stir into the risotto mixture and cook for another two minutes.

9.    Add 2 Tablespoons olive oil to a small skillet and fry whole tarragon leaves until crispy, approximately 2 minutes. Drain on paper towels.

10. Remove risotto from the heat. Add the last1/2 cup of stock and stir in thoroughly.

11. Add pepper, lemon rind, butter and ½ cup grated Parmesan cheese.

12. Serve in heated soup bowls, topped with additional cheese and fried tarragon leaves.

Serves: 4

Wine recommendations: Finally, a use for an oaked California Chardonnay! An off-dry Riesling, a Viognier,and a South African Sauvignon Blanc are also good matches. A not-too-dry rosé will work beautifully, too, as it complements the corn’s natural sweetness.