Double Corn and Mint Risotto

September 3, 2010

Double Corn and Mint Risotto

Of late I’ve been reading a lot about Italy. Everyone and their mothers are vacationing in Italy and then documenting their summer experience on their blog. This leaves the proletariat like me yearning for the unfulfilled experience. And it doesn’t stop there – I also have Italy talk going on in my inbox with so many readers. So, what’s the next best thing I can do to allay my emotions? Cook myself something Italian, of course! With a renewed sense of hope, I set out to make some risotto from a recipe I’d bookmarked eons ago.

Double Corn and Mint Risotto

With corn in season, it was time I ticked this corn risotto recipe off my list.  I used white and yellow sweet corn in the risotto. I was toying with the idea of using either basil or mint because I wanted to maintain the delicate flavours of the corn risotto, instead of using a strong herb like thyme. So I tried both, and am happy to report that the mint flavour paired beautifully with the sweet corn (just like in the caramelised corn with mint). I’d pick that any day over basil, despite being a huge basil lover. Another thing worth noting is that adding sugar to the risotto while cooking brings out the innate sweetness of the corn.  While it’s just so good to make it with homemade stock, I cheated and used cubes because I didn’t have any chicken carcasses at hand.

My only grouse with risottos is that you need to serve it immediately after they’re cooked – it’ not something you can prepare ahead of time, unless you precook the rice, like in restaurants. Even so, you will still have to do all the other work in the kitchen. It’s a pretty perfect meal that gets even better with some garlic bread. Two thumbs up.

Double Corn and Mint Risotto

Double Corn Risotto Recipe

Adapted from: This Week’s Menu
Yield: 4 servings

2 cups uncooked corn – white + sweet yellow
4 cups chicken broth
3 tbps butter
2-3 tbsp sugar (depending on how sweet your corn is)
1 onion, minced
1 cup Arborio rice
2 tbsp chopped mint
Salt and black pepper
1/4 cup Parmesan cheese

Equipment: Pans, chinoise, sauté spoon.

Method:

  1. Puree 1 cup of the uncooked corn in a food processor until smooth. Strain it through a chinoise to get rid of all the tough corn skin.
  2. In a saucepan, heat the chicken broth to a simmer.
  3. In a large skillet over medium heat, melt 2 tbsp butter.  Add the onion and sauté  until soft and translucent, about 2 minutes.
  4. Add the rice and sauté, stirring, 3 minutes.
  5. Stir in 1 cup of the chicken broth and the pureed corn and cook, stirring frequently, until the liquid has been absorbed, 5-7 minutes.  Continue adding the remaining broth, 1 cup at a time, stirring frequently and waiting until the previous addition has been absorbed before adding more.
  6. After adding 2 cups of the broth, add the remaining whole corn kernels. Add sugar, a tablespoon at a time, until it tastes right  (not overtly sweet). Add in the seasoning.
  7. After the last cup of broth has been absorbed, let the risotto cook 3 minutes more (I prefer it to be slightly liquid I might add a few tablespoon of broth after turning off the heat as well).
  8. In the end, stir in the mint, parmesan and butter and cover it with a lid for all the flavours to marry, about 2 minutes.
  9. Serve immediately.

{ 18 comments… read them below or add one }

1 Nicole September 3, 2010 at 1:50 AM

This looks fantastic!

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2 Trudy ~ veggie num num September 3, 2010 at 2:17 AM

I had never thought to add to corn to a risotto and with mint… the combination sounds wonderful. I will try this with veggie broth when we get some lovely fresh corn in season here… thanks for the recipe, it looks so pretty and sounds delicious!

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3 The Purple Foodie September 3, 2010 at 8:45 AM

You should try it! :)

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4 Sommer @ A Spicy Perspective September 3, 2010 at 6:55 AM

YUM! What great summer (almost fall) flavors! I love a big bowl of starchy goodness!

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5 Sanjeeta kk September 3, 2010 at 7:16 AM

Risotto looks creamy and tempting, Shaheen. If I use American corn which is very tender, do I have to grind and strain it?

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6 The Purple Foodie September 3, 2010 at 8:44 AM

Once you ground the mixture, feel the texture between two fingers. If it feels gritty, strain it. If not, go ahead and use it just like that.

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7 Sharmilee September 3, 2010 at 8:12 AM

Whata clean click…luved ur click more than the Risotto :)

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8 Maddie September 3, 2010 at 8:45 AM

I’m flying to Croatia tomorrow, where I hear the food is reminiscent of Italy: lots of pizza, seafood pasta, and risotto. So I’ve been dreaming of risotto for about three months now! If I can get my hands on anything that looks as good as your version does, I’m sure the vacation will have been well worth it.

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9 The Purple Foodie September 3, 2010 at 8:47 AM

aww that’s the sweetest thing ever! But I’m sure you’re going to get some fantastic food made with the freshest seasonal ingredients there!

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10 anushruti September 3, 2010 at 4:11 PM

Corn and Mint in a risotto sounds good!

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11 Priya September 3, 2010 at 7:19 PM

COrn and mint in risotto sounds truly delicious and interesting..

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12 Sufism World September 4, 2010 at 5:07 PM

Never tried risotto with corn and mint – something I guess I have to give a try. Although it’s the month of Ramadan and I (as well as many others) fasting my mind is wondering around the risotto.

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13 Chaitali September 5, 2010 at 12:55 AM

That looks so good! And so comforting!
I could definitely use a bowl of the risotto right now.

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14 Elizabeth September 5, 2010 at 8:44 PM

Beautiful risotto and such a refreshing mix of flavours for summer, what a perfect dish for sharing in those last days of warmth on the deck with a nice piece of fish to complement it.

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15 PreeOccupied September 5, 2010 at 9:38 PM

Lovely! That Amul Butter image brought a smile on my face. How I miss it here. I one time made a pea and shrimp Risotto, played with Jamie Oliver’s recipe and added my own touch.

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16 Joanne September 6, 2010 at 7:09 AM

Risotto is one of those meals that I love being able to whip out as people seem to think it is super hard to make and are always impressed by it! I love the idea of adding sweet corn to its creamy deliciousness. The mint must be so refreshing with it! i’ve been loving mint more and more lately.

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17 Meeta September 6, 2010 at 1:21 PM

WOW! love love this. Corn & mint an absolute sensational combination and all that in a risotto. I have a huge weakness for risotto and now that the weather is turning to the cooler months I am sure to try this!

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18 Joanna April 15, 2011 at 10:05 AM

Hi there! This recipe sounds delish and I was hoping that you might add it to my Easter and Spring Linking Party to share with my readers. If you are interested, you can go here http://bakedbyjoanna.blogspot.com/2011/04/easter-linking-party.html to enter. Thanks!

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