Sunday, September 11, 2011

Corn risotto, greens, and shrimp

I adapted a recipe from a crockpot cookbook to make on the stovetop for corn risotto. It was delicious- and I would make it a few more times with the CSA corn!

1 T Olive oil
1 shallot
1 c Abrorio rice
3 cups chicken stock
2 ears of corn, cut kernels off the cob
1 T of butter
1/4 c parm cheese
1 T diced basil

Add olive oil to the pan with 1 large diced shallot. Add the rice and let coat. Once everything is covered and sauteing, add the chicken stock and let the mixture simmer. Once the liquid has reduced, add the corn and butter. Once the corn is cooked, add the basil and cheese, and pepper to taste.

For the greens: Saute bacon and onion. Add greens, 3 cups chicken stock, and 1 t vinegar.

1 comment:

oppatton said...

i see there's a lot of corn dishes on the restaurant week menus! you and all the pro chefs think alike - gotta use what's fresh and in season! ;)