The downside of a risotto is the fact that it takes a lot of effort make. There is a lot of time needed and you have to pay close attention to what is going on so as to not ruin it. But, more often than not, the effort is worth it.
This was no exception. It was a very good dish, nice and creamy as the name suggest. Although what I feel really made the dish was the red bell pepper. The pepper gave it another layer of flavor and with out it, it was just a rice and corn dish. A little uninteresting in my opinion. There was also a slight kick to the dish which was interesting as I didn’t think anything that was going into it was spicy, but there was a whole teaspoon of black pepper.
Another benefit of this is that I feel it would pair well with a lot of different meals (chicken, beef, pork, etc.). I paired it with some grilled pork chops.
Recipe taken from the August 2013 issue of Cooking Light magazine.
- 1 large red bell pepper
- 4 cups corn (fresh or frozen)
- 1 3/4 cup milk
- 2 tablespoons butter, divided
- 2 1/2 cups chicken stock
- 1/2 cup chopped onion
- 2 teaspoons minced garlic (a few small cloves)
- 1 cup uncooked Arborio rice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup dry white wine
- 1/2 cup sliced green onions (I skipped these)
Preheat broiler to high. Cut bell pepper in half lengthwise (top to bottom) and remove seeds and membrane. Place pepper halves on a foil lined baking sheet, skin side up. Flatten with hand. Broil 8 minutes or until blackened. Wrap in foil. Let stand at least 5 minutes. Peel pepper and dice.
Combine corn, milk and 1 tablespoon of butter in a saucepan. Bring to a simmer and simmer 10 minutes. Stir in stock and keep warm over low heat.
Melt remaining butter in a large skillet or saucepan over medium-high heat. Add onion and garlic; saute 3 minutes. Stir in rice, salt and pepper; saute 2 minutes, stirring constantly. Add wine; cook 30 seconds or until most of the liquid has evaporated, scraping the pan to losses any browned bits.
Reduce heat to medium. Stir in 1 1/2 cups of the corn mixture; cook until the liquid is almost all absorbed, stirring frequently. Reserve 1/2 cup of the corn mixture. Add the remaining corn mixture, 1 cup at a time, stirring frequently until the liquid of each addition is almost absorbed before adding the next portion.
Remove pan from heat. Stir in reserved corn mixture, red bell pepper and onion.