Corn risotto
Description
The recipe won't take much time. I think every family has fans of Italian cuisine; for instance, all my relatives love risotto and constantly prepare it in various versions. My mom makes it heartier by adding some meat to the rice, while I prepare corn risotto at home for myself. The dish turns out quite simple, yet very tasty and aromatic—perfect for breakfast or lunch. So if you also enjoy Italian food, I recommend trying this easy corn risotto recipe; it might become your favorite too. Serve hot.
Instructions
- 1
Step 1
First, we place two pots on the stove. In one pot, we pour water, add broth cubes and half an onion head, then cook these ingredients into a broth. In the other pot, we melt butter and sauté the diced onion (one head) until translucent.
- 2
Step 2
Next, we add rice to the pot with the onion, sauté it, stirring constantly, for 1-2 minutes until it becomes almost transparent. After that, pour wine into the pot and continue cooking until the wine has completely evaporated.
- 3
Step 3
When the wine has evaporated, pour the rice into the prepared broth, first adding two ladles, and continue cooking the rice until the liquid is absorbed, constantly stirring. Keep adding broth to the pot in small portions as soon as it evaporates, stirring the rice as frequently as possible.
- 4
Step 4
Add broth until the rice reaches the "al dente" stage, meaning it should be almost done, but still slightly firm inside.
- 5
Step 5
Add the corn kernels cut from the cob to the rice approximately 15–20 minutes after pouring in the wine, and season the dish with salt to taste at the same time.
- 6
Step 6
Once the rice is cooked, stop adding broth and turn off the heat. Add a portion of grated Parmesan to the pot and mix everything together. Serve the risotto onto plates, sprinkle the dishes with more grated cheese on top, and garnish with green onions—dinner is ready. Enjoy your meal!