Andoniadis Retail Services - Andrew's Recipes - Corn, Baby Vegetables, Parmigiano-Reggiano Risotto

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~ Corn, Baby Vegetables, Parmigiano-Reggiano Risotto ~

Ingredients:

Broth
5 cups vegetable stock or chicken broth (fat removed)
1/2 cup dry white wine

Flavoring
1/3 cup yellow onion, finely chopped
1 tbs. olive oil
2 tbs. unsalted butter

Rice
1-1/2 cup Arborio rice

Condiments
3/4 cup grated Parmigiano-Reggiano cheese
1 tbs. unsalted butter
4 ears of corn, husks and silk removed
Variety of baby vegetables
1 tbs. chopped fresh parsley
1/4 lb. piece of Parmesan cheese

Cooking Instructions:

Broth
Bring broth to, and keep at, a barely perceptible simmer in a separate pot.

All the following cooking should be done at a moderate heat in a heavy 2-quart saucepan.

Flavoring
Cook onion in butter until soft but not brown

Rice
Add rice all at once to flavoring mixture
Using a wooden spoon, stir for one minute to make sure all the grains are coated
Add corn after about 8 minutes of stirring

Condiments
Add 1/2 cup simmering broth at a time making sure each addition is fully absorbed, until all but 1/2 cup of broth is used. Stir frequently (about 18 minutes)
Garnish with parsley, baby vegetables and cheese shavings

Serve immediately

For additional recipes, see Andrew's Recipes.