Grilled Corn Risotto
with Rosemary, Baby Spinach and Asiago
- 7 cups chicken broth, freshly homemade,
or store-bought or made from a good base
- 2 cups extra chicken broth, just in case
- 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
- 1⁄3 cup freshly grated Asiago cheese
Bring the 7 cups of chicken broth just to the boil. Turn heat to low, cover, and hold until needed.
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.
Add the rice and stir well for 2 to 3 minutes to blend the ingredients and coat the rice with the butter.
Add the wine and simmer for about 1 minute, until the wine has evaporated.
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.
Stir in baby spinach leaves, cream, and Parmesan cheese. Season to taste with salt and pepper.
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.