Summer Corn Risotto

Summer 2015

From chef-owner Gavin Kaysen of Spoon and Stable in Minneapolis

4 corn cobs, husked
2 quarts water
1 tablespoon olive oil
1/2 small onion, diced (about 1/2 cup)
2 cups Arborio rice
1/4 cup pinot grigio
2 tablespoons mascarpone cheese
1/4 cup grated Parmesan
Herb Pesto (recipe follows)
1 cup chopped cherry tomatoes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon

To make the corn stock, place the corn cobs in a pot filled with 2 quarts of water and bring to a simmer for 20 minutes. Pour stock through a colander, then put the stock back on the stove in the same pot, keeping it at a low simmer. Discard the cobs.

Put the olive oil in a medium saucepan over medium-low heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the rice and cook, stirring frequently, until the rice becomes opaque. Pour in the wine and cook until the rice completely absorbs the wine, about 2 to 3 minutes, stirring constantly.

Add 2 cups of the hot corn stock and stir until the rice absorbs it. Add another cup, stir until absorbed, and then one more cup. This process should take about 20 minutes.

Remove from the heat and add the mascarpone cheese and Parmesan. Divide among four shallow bowls and top with Herb Pesto, chopped tomatoes, and a light sprinkling of chopped fresh basil, chives, and tarragon.

Yield: 4 servings


3 tablespoons olive oil
1 garlic clove, germ removed
2 cups arugula, packed
1/4 cup basil, packed
1/4 cup cilantro, packed
1 lemon, zest only
1/4 cup grated Parmesan
1/4 cup chopped walnuts

Put the olive oil and garlic in a food processor and pulse to finely chop. Add the arugula, basil, and cilantro, and pulse until blended. Add the lemon zest, Parmesan, and walnuts, and pulse 3 or 4 times, until walnuts are finely chopped and mixture well-blended. Season to taste.

Yield: About 1 cup


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