Parmesan Corn (Zucchini) Risotto
Aug. 23rd, 2021 07:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
monksandbones posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeMy 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.
Fresh Corn Stock
4 ears fresh corn, kernels removed and reserved (I used 3)
1 yellow onion, chopped (I used 1/3 onion)
4 garlic cloves, crushed (I used 2)
2 bay leaves
A few sprigs fresh oregano, parsley, thyme (I used 1 tsp each dried thyme and oregano)
1 tsp (5 mL) black peppercorns
2 tsp (10 mL) coarse salt
8 cups (2L) cold water
Risotto Cakes
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
1 small yellow onion, finely diced (I used 1/3 onion)
3 garlic cloves, minced (I used 2)
1/2 tsp (2.5 mL) salt (I ended up adding more)
1 cup (240 mL) arborio rice
2 cups (480 mL) fresh corn (the reserved kernels, and I added some frozen)
1 cup (240 mL) white wine (optional – I used about 1/4 cup lemon juice)
1 cup (240 mL) grated Parmesan cheese (I used substantially less)
1 cup (240 mL) fine cornmeal (if actually making cakes)
olive oil
3 medium zucchini, sliced in 1/4"–1/2" rounds (I used 1 zucchini and diced it in the risotto)
1) Place stock ingredients into a pot and cover with water. Bring to a boil and simmer, partially covered, for 45 mnutes. Strain and keep warm (you will need 4–5 cups in total).
2) Heat butter and olive oil in a large heavy saucepan and sauté onion and garlic until translucent. Add the rice and cook, stirring until the rice is well coated. Add the corn (and I added the zucchini here as well), season with salt and sauté for several minutes. Pour in the wine and simmer until absorbed. Now start adding warm corn stock, one cup at a time. Keep stirring and add the next cup of stock only when most of the liquid is absorbed and the rice looks creamy (I did my dishes while stirring OCCASIONALLY). When the rice is tender but the grains still slightly firm to the bite, remove risotto from the heat and stir in the Parmesan cheese. Season to taste.
(IF CONTINUING ON TO MAKE RISOTTO CAKES) Spread the risotto into a baking pan to speed cooling. Cover and refrigerate. The recipe can be prepared up to this point one or two days in advance.
3) To sauté cakes, form the risotto into 2 1/2" round cakes and dredge in cornmeal. Fry in hot olive oil until golden and crispy on both sides. Meanwhile, grill or sauté zucchini rounds, season with salt and pepper and finish with a splash of balsamic vinegar. Serve risotto cakes hot. (Recipe also suggests a cherry tomato-basil salsa to garnish).
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.
Fresh Corn Stock
4 ears fresh corn, kernels removed and reserved (I used 3)
1 yellow onion, chopped (I used 1/3 onion)
4 garlic cloves, crushed (I used 2)
2 bay leaves
A few sprigs fresh oregano, parsley, thyme (I used 1 tsp each dried thyme and oregano)
1 tsp (5 mL) black peppercorns
2 tsp (10 mL) coarse salt
8 cups (2L) cold water
Risotto Cakes
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
1 small yellow onion, finely diced (I used 1/3 onion)
3 garlic cloves, minced (I used 2)
1/2 tsp (2.5 mL) salt (I ended up adding more)
1 cup (240 mL) arborio rice
2 cups (480 mL) fresh corn (the reserved kernels, and I added some frozen)
1 cup (240 mL) white wine (optional – I used about 1/4 cup lemon juice)
1 cup (240 mL) grated Parmesan cheese (I used substantially less)
1 cup (240 mL) fine cornmeal (if actually making cakes)
olive oil
3 medium zucchini, sliced in 1/4"–1/2" rounds (I used 1 zucchini and diced it in the risotto)
1) Place stock ingredients into a pot and cover with water. Bring to a boil and simmer, partially covered, for 45 mnutes. Strain and keep warm (you will need 4–5 cups in total).
2) Heat butter and olive oil in a large heavy saucepan and sauté onion and garlic until translucent. Add the rice and cook, stirring until the rice is well coated. Add the corn (and I added the zucchini here as well), season with salt and sauté for several minutes. Pour in the wine and simmer until absorbed. Now start adding warm corn stock, one cup at a time. Keep stirring and add the next cup of stock only when most of the liquid is absorbed and the rice looks creamy (I did my dishes while stirring OCCASIONALLY). When the rice is tender but the grains still slightly firm to the bite, remove risotto from the heat and stir in the Parmesan cheese. Season to taste.
(IF CONTINUING ON TO MAKE RISOTTO CAKES) Spread the risotto into a baking pan to speed cooling. Cover and refrigerate. The recipe can be prepared up to this point one or two days in advance.
3) To sauté cakes, form the risotto into 2 1/2" round cakes and dredge in cornmeal. Fry in hot olive oil until golden and crispy on both sides. Meanwhile, grill or sauté zucchini rounds, season with salt and pepper and finish with a splash of balsamic vinegar. Serve risotto cakes hot. (Recipe also suggests a cherry tomato-basil salsa to garnish).
