Risotto with Corn
Here’s another great dish we cooked at Blackfish for our cooking class. I was busy with my Molten Chocolate Cakes so I didn’t spend any time preparing it, but it was one of the best risottos I’ve ever tasted. Absolutely delicious. And yes, I know my photograph isn’t very good but I’m working at it.
Chef Jeff Power’s secret is to cook the corn separately from the rest of the dish and add it back to the risotto just as it finishes cooking. I’m not sure why but I’ll have to ask him.
A quick tip for removing the corn kernels is to cut each ear of corn in half so you have a flat, solid surface at the bottom to prevent the ear from slipping while cutting.
Although Arborio is the most popular rice for making risotto, it is not the only one. The top of the line Italian risotto rice and most difficult to find is Carnaroli. When I lived in Park City, Utah, my friend who owned a gourmet store turned me on to Fior di Riso, a superfino carnaroli. It has a super flavorful, large, plump grain that is incredible.