This slightly non-traditional risotto is one of my favourite ways of using up leftover corn on the cob, but it’s equally delicious made with frozen corn kernels if that’s all you have.
- 6 cups chicken or vegetable stock
- 1 tbsp olive oil
- 4 strips bacon, diced
- 1 cup red bell pepper, finely diced
- 1 large shallot, finely minced
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 1 1/2 cups corn kernels, fresh or frozen
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh basil
- In a small saucepan, bring the stock to a simmer over low heat. Cover and keep warm.
- In a large saucepan over medium-high heat, cook the bacon until well browned and starting to crisp, about 5 minutes. Add the bell pepper and shallot, and continue cooking for another 3-4 minutes, or until the shallots are soft and translucent.
- Add the rice to the pan and cook for 1-2 minutes, stirring constantly, until the rice is evenly coated with oil. Stir in the wine, and cook until it’s been mostly absorbed.
- Begin stirring in the warm broth, adding it to the pot one ladleful at a time, stirring as you go. Wait for the broth in the pot to be almost fully absorbed before adding more, stirring frequently to keep risotto from sticking to the pot. Repeat this process until you have just one ladleful of broth remaining and rice is tender, about 25-30 minutes.
- Stir the last ladleful of broth into the pot, along with the corn kernels, and cook for 3-5 minutes or until the corn is tender-crisp and the risotto is creamy.
- Remove from heat and stir in the Parmesan and fresh basil. Season with salt and pepper to taste. Serve right away.
- Category: Main