Grilled Corn Risotto
Grilled corn seems to be my theme this summer. We’ve always loved to eat corn straight off the grill, without butter or seasonings. The simple flavor of corn is heightened by grilling and we eat it without extra calories or naughty things like salt. What is even more fun is to cut the corn off the ears and make salads, dips, soups and risotto. Once we decided to get creative with grilled corn, we found all kinds of ways to eat it!
Grilled Corn Risotto
Risotto is always a treat at the castle. We can usually find interesting additions such as the Portobello risotto my P.S. made or a savoy cabbage and sausage risotto I made. Even the woodsy risotto with mushrooms and blueberries was delicious in spite of sounding way out there. Asparagus risotto has to be my all-time favorite, using steamed or grilled asparagus. I’ve posted almost a dozen combinations and today was time for yet another.
Grill corn
I started by having my P.S. (Personal Shopper/ hubby) buy and grill a stack of ears of corn. When they were cooled I cut them from the cobs and set two cups aside. I refrigerated the rest for another dish. My P.S. grills the cobs over a lower heat until they are browned in places. Just enough heat to cook them through, without making them rubbery and dried. He prefers to husk them before grilling as we can then get them browned and beautiful.
Sauté onion in a drizzle of oil in a large nonstick skillet until it just begins to turn translucent. Add rice and continue to cook until it begins to turn color. Add garlic and cook for another minute or two.
Then I simply start with a drizzle of olive oil in a large nonstick skillet and use my go to recipe for risotto. I sauté the onion until it begins to turn translucent then add the rice. I sauté the rice, stirring constantly, until it barely begins to turn color. I add the garlic, cooking another minute or two.
Add wine and let simmer until it is all absorbed. Begin to add scoops of broth, about 3/4 cup, with additions as each scoop is absorbed.
I had leftover pork broth from making a pork shoulder roast in the crockpot several days earlier. That was a bonus, you could use a canned broth. I add a scoop of broth at a time, about 3/4 cup. When that is absorbed into the rice I add the next scoop.
With 2 scoops of broth left to add, add corn and continue until all broth is absorbed.
When I have about 2 scoops of broth left to add I add the corn. I want it to be heated through, but not more than that since it has already been grilled. I continue adding the last scoops of broth and when they are absorbed I add the cream.
Add cream and cook until risotto is again bubbling.
At this point my P.S. commented that he’s never added cream to his risotto. I politely tell him MY recipe has a cup of cream.
Add Parmesan and stir. When cheese is melted, taste test and add salt and pepper as desired.
When the risotto is bubbling hot again I add the cup of shredded Parmesan. I stir well and when the cheese is melted I taste test for seasoning. I do this last because some broths can be so salty that adding salt isn’t necessary. My pork broth was not salty so I added salt and pepper both to my risotto until I was satisfied with the flavor. Make sure you stir and wait a minute or so between salt additions so you get the full effect.
Serve hot, garnished with extra shredded Parmesan.
I served up the risotto as a side with our grilled chicken and peaches. It was a grilling kinda day around the castle. The creamy grilled corn risotto was so good I could have eaten it as a complete meal. It could actually have some diced ham or chopped fried bacon added to make it a meal. I’d be good with that!
Grilled Corn Risotto
Creamy Grilled Corn Risotto
It's like creamed corn met risotto and melded to perfection.
- 1/2 cup onion; diced
- 2 tablespoons olive oil
- 1 1/2 cups Arborio rice
- 1 teaspoon garlic; minced
- 1 cup white wine (I used a Sauvignon Blanc)
- 5 cups pork broth
- 2 cups grilled corn
- 1 cup heavy cream
- 1 cup Parmesan; shredded + more for garnish
- salt and pepper to taste
Heat broth in a saucepan and keep warm over low heat.
In a nonstick skillet over medium high heat, add a drizzle of oil. Saute diced onion until translucent. Add rice and saute for several more minutes until the rice begins to turn brown. Add garlic and cook another minute.
Add wine and let cook until it is absorbed into the rice.
Add 3/4 cup of broth at a time, allowing the broth to be absorbed by the rice before adding the next ladle. Continue to cook with ladles of broth until there are about 2 ladles left.
Add grilled corn and continue to cook rice with the final scoops of broth.
Add heavy cream and heat until rice is bubbling again. Add Parmesan and stir well. Taste test for seasoning, adding salt and pepper as desired.
Serve hot garnished with extra Parmesan as desired.
