Try this delicious recipe for simple and creamy corn cream. Perfect for a comforting and tasty meal.
Ingredients
- 250 g rice for risotto (arbório or carnaroli) 3 Ears of fresh corn thrashed800 ml of vegetable broth (see palate site) boiling1 well chopped celery1 onion peeled and well minced1 clove tooth (250ml) of dry white wine60 g butter and another tablespoon 2 tablespoons olive oil100 g grated Parmesan cheese
Measurement Conversion Table
Preparation mode
- Melt the butter in a large pan with the olive oil.
- Saute the onion until it wither.
- Add the celery and garlic.
- Saute for another minutes or two.
- Pour the rice.
- Saute, stirring for two or three minutes.
- Pour the wine.
- Stir.
- Wait to evaporate.
- Put the corn.
- Add two shells of boiling vegetable broth.
- Stir.
- Let it cook over medium heat for a few minutes until it reduces the liquid without driving, stirring occasionally (you don't have to move all the time).
- Add more vegetable broth, gradually shell the shell, stirring.
- Cook for about 20 minutes, until rice is soft and firm – not too hard, which means raw or soft, past point – in the final minutes, stir constantly, not to burn.
- Turn off the heat.
- Put the remaining tablespoon, the Parmesan cheese.
- Serve hot.
Yield: 4 portions
Preparation Time: 30 minutes
