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Prep Time:
30 Minutes
Serves:
4 as a Main, 6-8 as a Side
Grill time:
45 Minutes

Grilled Corn Risotto

with Rosemary, Baby Spinach and Asiago

Posted on November 04, 2011
Grilled Corn Risotto
Serves 4 as a Main, 6-8 as a Side
Prep Time: 30 Minutes
Grill time: 45 Minutes

Ingredients:

    • 7 cups chicken broth, freshly homemade,
      or store-bought or made from a good base
    • 2 cups extra chicken broth, just in case
      it’s needed
    • 3 tbsp. butter
    • 1 medium onion, finely diced
    • 2 cloves garlic, minced
    • 3 cups grilled corn kernels, cut from approximately
      6 cobs - Grill-Roasted Corn on the Cob
    • 3 tsp. fresh rosemary, chopped, divided
    • 2 cups Arborio rice
    • ½ cup dry white wine
    • 4 cups packed baby spinach leaves
    • ½ cup whipping (35%) cream
    • ½ cup freshly grated Parmesan cheese
    • Salt and freshly ground black
    • pepper to taste
    • 13 cup freshly grated Asiago cheese

It's been a while everyone! Hope that you are all doing well.
Risotto. I had never heard of it until watching Hell's Kitchen, my guilty reality-show pleasure. Gordon Ramsey is obsessed with the stuff, and now everyone else is too. So here is a recipe that, although it is unconventional, works really well to produce a light side dish that pleases all.

Grilled Corn Risotto

Serves: 4 as a Main, 6-8 as a Side        Total Time: 1 Hour 15 Minutes

Ingredients

  • 7 cups chicken broth, freshly homemade,
    or store-bought or made from a good base
  • 2 cups extra chicken broth, just in case
    it’s needed
  • 3 tbsp. butter
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups grilled corn kernels, cut from approximately
    6 cobs - Grill-Roasted Corn on the Cob
  • 3 tsp. fresh rosemary, chopped, divided
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • 4 cups packed baby spinach leaves
  • ½ cup whipping (35%) cream
  • ½ cup freshly grated Parmesan cheese
  • Salt and freshly ground black
  • pepper to taste
  • 13 cup freshly grated Asiago cheese

Directions

Step 1
Bring the 7 cups of chicken broth just to the boil. Turn heat to low, cover, and hold until needed.
Step 2
In a large heavy pot, melt butter over medium heat. Sauté onion for about 4 to 5 minutes, or until translucent. Add garlic and sauté for another 2 to 3 minutes. Add corn and 2 tsp. of the rosemary. Stir and heat for 3 to 4 minutes, ensuring that the butter coats everything.
Step 3
Add the rice and stir well for 2 to 3 minutes to blend the ingredients and coat the rice with the butter.
Step 4
Add the wine and simmer for about 1 minute, until the wine has evaporated.
Step 5
Add the 7 cups of hot stock all at once and stir well for 30 seconds. Bring to a boil, reduce heat, and let simmer uncovered, until rice is just tender, stirring occasionally, about 15 to 18 minutes. Risotto should be creamy and a bit soupy. Add more broth, ¼ cup at a time, if risotto doesn’t seem creamy enough.Take care not to overcook — the rice should be tender but not mushy.
Step 6
Stir in baby spinach leaves, cream, and Parmesan cheese. Season to taste with salt and pepper.
Step 7
Transfer risotto to a serving bowl and sprinkle with the Asiago and remaining rosemary.
This makes quite a bit, enough to feed 8 as a main dish, so I really recommend making this when you know you will have a crowd. You may even want to consider adjusting the recipe to go with the cheese you will be serving elsewhere in the meal.
Happy Grilling!

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