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Corn Risotto

Emily Weinstein
  • 105 minutes
  • Serves 4

INGREDIENTS

1

Carrot

1

Celery, rib

2 tbsp

Chives

1 1/2 cups

Corn, raw

1

From 1 leek, Dark green leaves

2 cloves

Garlic

1

Leek

1

Onion, cut into quarters

6 cups

Corn stock or chicken stock, hot

1 cup

Arborio rice

1/4 tsp

Black pepper

1 tsp

Kosher salt

1 tsp

Peppercorns, whole black

1 tsp

Salt

2

Corn cobs

2 tbsp

Butter, unsalted

1/4 cup

Heavy cream

1 cup

Parmesan cheese, grated

1/2 cup

White wine, dry