Charred Corn Risotto

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See the original blog post for the portbella mushroom, herbed goat cheese, and bread crumb recipes!

Ingredients

• 2 ears of sweet corn
• 2/3 c arborio rice
• 4 cups chicken (or vegetable) stock, warmed
• 1 tbsp serrano (or jalapeno) pepper, minced
• 1 shallot (or ¼ c onion), minced
• 1 large clove of garlic, minced
• 2 oz dry vermouth (or dry white wine)
• 2 tbsp olive oil
• 2 tbsp parmesan cheese
• salt and pepper to taste
• 1 tbsp fresh thyme leaves, finely chopped

Directions

1. Turn heat on grill (or grill pan) up to high (550-600 F) and grill corn on each side for 2 minutes, turning a quarter turn each time and lightly charring the outside. Remove kernels from cob when they’ve cooled down and set aside.
2. Turn heat to medium on a medium sized saucepan, add olive oil, and then add shallot/serrano/garlic, cook for about 1 minute.
3. Add rice and cook for another 2 minutes, approximately. (you want a bit of gold color on the rice)
4. Ladle warm chicken stock, one ladleful at a time, into the rice mixture...stir constantly to release starches, and keep adding ladlefuls of stock every time the previous ladleful evaporates almost entirely. Repeat process for about 30-35 minutes or until you like the texture of the rice.
5. Turn off heat, add corn kernels, parmesan cheese, and thyme leaves...stir thoroughly to combine and then taste. Season with salt and pepper to your taste at the very end.

Nutrition (per serving...4 servings total for recipe): 130 calories, 10g carbs, 8g fat, and 4g protein (calculated with www.myfitnesspal.com/recipe/calculator).