No, no, no…I was not gone! Yes, yes, yes, I’m still here!
Since June, I’ve been busy, on vacation in Canada, then in France… then my son got married… At last, I’ve come back to reality with a nice sweet corn risotto! For my birthday, we went to a Restaurant in Cambridge where I discovered this corn risotto: I was so surprised and excited that I wanted to try a recipe at home. Here we are: I added Chorizo to spice things up and bring a crunchy touch. The result: a delicious quick lunch!
Get ready to make it. We need, as every basic risotto:
- 200 gr. Arborio rice
- 2 shallots ,minced
- 15 cl white wine
- 50 cl chicken broth
- freshly grated Parmesan
- salt & pepper
- 1 cup of sweet corn
First of all, bring the chicken broth to a boil and keep it warm.
In a pan, melt butter, add shallots and cook until it becomes tender. Add the rice and stir until the grains are coated with fat, 2 minutes. Pour in the wine and continue stirring until it has been absorbed. Then add the corn, stir.
Add the chicken stock, about 1/2 cup at a time. Keep stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is al dente and the sauce is creamy. It takes about 20 minutes. Stir in the Parmigiano. Season with salt & pepper.
In the meantime, fry chorizo in a pan, until it comes crispy.
Garnish with chorizo, fresh parsley and freshly grated Parmesan .