The key is the corn stock!

  • Strip the corn.
  • Simmer the cobs in water. (Use a pan big enough to hold them whole. If you cut them the bitterness of the inner part of the cob will ruin the stock.)
  • Make the risotto mostly with the stock. A little water is okay.
  • Add already butter sautéed corn to the rice.
  • Finish as you would normally finish risotto.
  • Note: I’m not going to blog about how to make risotto… now. It is technically difficult and hard to explain without showing. Maybe another time though.

    Date night dinner – sweet corn risotto!

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