M and I love making Risotto, because though it the actual prep takes a little while, the end result is well worth it. Plus, we both love carbs and cheese (no health-food diet for us). We came upon this recipe for Mexican Corn Risotto from Bon Appetit magazine after perusing the web for a recipe that would use garlic, cumin, and cilantro. In our rendition of the dish we used the chipotle cheddar from Brennan’s which added a great kick – that and we doubled the amount of cumin called for. We also omitted the whipping cream, and the dish was plenty rich enough without it!
1 tablespoon unsalted butter
2 garlic cloves, pressed
1/4 teaspoon ground cumin
1 cup medium-grain white rice
2 14 1/2-ounce cans low-salt chicken broth
1 10-ounce package frozen sweet corn
1/4 cup whipping cream or half and half
1 cup (packed) grated Monterey Jack cheese with jalapeños
Chopped fresh cilantro
Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
M’s mother sent along this risotto recipe from Epicurious.com, which we were excited to try out. This was our first time making risotto from scratch, and it was actually very simple, though a bit time-consuming.
6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
We were apprehensive at first since we heard risotto was difficult to make very well. However, we were very pleased with our results. As previously stated, this recipe was super easy, and we didn’t need to make any adjustments to the recipe. The end result was lightly lemon flavored and also super rich and creamy. Though, of course, we added some extra cheese as a garnish. The recipe makes enough for about 3 or 4 people – the 2 of us had plenty of leftovers.