Parmesan Corn (Zucchini) Risotto

[monksandbones]

My favorite and most-used cookbook is the Rebar Modern Food Cookbook, which comes from the long-lived local vegetarian institution restaurant Rebar Modern Food. My mom gave me the cookbook in 2007 to wish me good luck in the second year of my PhD programme, long before I moved to Victoria. I've been cooking things, and my own versions of things that evolved from it, ever since. And I still sometimes discover recipes that I've never cooked, but that look delicious once I'm paying attention! This recipe is one of those.

The recipe is actually "Parmesan Corn Risotto Cakes with Grilled Zucchini," but I didn't follow through with the cakes part, and I put the zucchini in the risotto. It turned out pretty well, worth the effort of making the fresh corn stock! And I think it might get better after sitting and reheating.

( Ingredients )

( Directions )