Two simple steps distinguish this risotto. The first is the simple technique with which the corn “milk” is made. And the second, which was a “happy accident,” is that the corn milk is added to the stock before it is
ladled into the pot of rice. As the stock/corn milk mixture is ladled into the pot, the rice slowly absorbs it. At the same time, the unabsorbed liquid cooks down, creating a sweet, starchy, deeply flavoured corn milk reduction that swaddles the risotto.
Serves 6
INGREDIENTS:
5 ears of corn
3 cups home-made chicken stock or vegetable stock, or best-available store-bought stock
3 tbsp olive oil
3 cloves garlic, minced
1 medium shallot, minced
2 cups Arborio rice (available in many grocery stores and all Italian food stores)
½ cup dryish white wine (as dictated by what’s leftover in your fridge or what you are drinking)
1½ cups langoustines or shrimp or lobster (thawed if frozen). If using shrimp, slice crosswise into ¼-inch (1cm) pieces. small pieces of cooked salmon may also be substituted.
3 tbsp butter
½ cup freshly grated Parmigiano Reggiano
1 bunch cilantro, large stems removed, chopped finely
salt and freshly ground black pepper to taste
your best olive oil (optional)
DIRECTIONS:
- Stand your corn cobs up, one at a time, in a large utility bowl. With a pairing knife, cut kernels from the cob directly into the bowl. Transfer all but 1 cup of the kernels to a blender. Add 1½ cups of water and blend for 1 minute.
- Pour corn milk through a large strainer into a bowl. Use the back of a ladle, and make a circular motion to press as much of the liquid as you can through the strainer. Discard the solids.
- In a medium pot, add stock and corn milk. Bring it to a gentle simmer.
- In a heavy, large pot over medium heat, add 3 tablespoons olive oil. Add garlic and shallot and stir for about 2 minutes, or until the shallot is translucent.
- Add rice to the garlic and shallot and stir continuously for 1 minute until all of the rice grains are well coated in oil.
- Add wine to the rice, and stir occasionally for 2 to 3 minutes, until most of the liquid is absorbed.
- Use a ladle to add 1 cup of stock/corn milk mixture to the rice. Stir occasionally. Each time the stock is almost fully absorbed, add another cup. After the fifth cup of stock, add the remaining kernels and the langoustines.
Continue stirring occasionally, adding stock one cup at a time. Risotto, like pasta, should be served slightly al dente. And like pasta, it continues to cook and absorb liquid after it is removed from the heat. Be vigilant about the texture of the grains and the creaminess of the risotto. Keep tasting the grains as they cook to assess their texture. Your risotto is done when the grain is soft, but still has a bit of toothiness, and the sauce is creamy and loose. The total cooking time, once the rice has been added, should be about 20 to 25 minutes. - When the rice is just shy of the desired degree of toothiness, fold in butter, about ½ teaspoon of salt and pepper, the cilantro, and three quarters of the Parmigiano.
Stir for one more minute. This will thicken the rice a bit. To keep the rice creamy (see photo for a visual reference) and to avoid the possibility of it thickening up more as it travels to the table, if necessary, add a last ladle full of stock or water (or more if necessary) just before you pull it off the heat. - Taste for salt and adjust if necessary.
To serve: Serve in pre-warmed bowls and sprinkle with remaining Parmigiano. Finish with a drizzle of olive oil.
Cooking Time < 45 minutes
Serving suggestions Risotto is quite heavy. The key to keeping every bite pleasurable is to serve it in small portions. I generally serve 1 to 1½ cups per person, or ¾ of a cup as a first course. A simple green salad dressed with a racy vinaigrette (i.e. slightly more acidic than usual) serves as a great counterpoint to the
richness of the risotto.
