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Risotto with Corn
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 50 Pounds/200 Servings
Ingredients:
- 4 pounds corn on the cob kernels
- 37½ fluid ounces olive oil
- 3½ pounds Spanish onion, minced
- 1 pound shallots, minced
- 9½ pounds Arborio rice
- 1 quart white wine
- 4 gallons vegetable stock (preferably corn
stock)
- 1 pound unsalted butter
- 1¾ pounds fresh sage, chopped
Method:
Blanch corn in salted, boiling water. Cool. Sweat onions and shallots
in oil. Add rice and toast for several minutes, stirring until rice
is completely coated with oil. Deglaze with white wine and continue
to stir until wine is absorbed by the rice. Add stock in small batches,
one ladle at a time. Stir until rice absorbs the stock before adding
the next batch of stock. When the risotto is nearly done, stir in
corn. The rice should be creamy while remaining al dente in the
center. Remove from heat and finish with butter and herbs. Adjust
seasoning.
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