Italian risotto is different from other rice dishes in its creamy texture and delicate creamy taste that complement other ingredients. For example, cook risotto with a young grilled corn and fragrant root fennel. For risotto, it’s best to choose the most starchy varieties. rice, for example, Arborio or Carnaroli. They boil well and Absorb the tastes and aromas of other products. Gradually boil rice in white wine and in corn infused broth on the cob, and stir in the grilled and then creamy butter corn with the same creamy and velvety texture, fennel and parmesan. Delicious and elegant risotto can be served as a side dish to fish or meat, or as a self-sufficient dish with a glass of white вина. 
Time: 1 hour. 25 minutes Complexity: Medium Servings: 4-6 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 ears of peeled sweet white corn
- 6 tbsp. unsalted chicken stock
- 6 tbsp. l (90 gr.) Butter
- 1 small fennel root, sliced and diced do not throw the stems
- 3 tbsp. l olive oil
- Half a small onion, diced
- 1.5 tbsp. rice for risotto
- 1 tbsp. dry white wine
- 0.5 tbsp. grated parmesan
Recipes with similar ingredients: corn, butter, fennel onion, onion, arborio rice, white wine, cheese Parmesan
Recipe preparation:
- Preheat the grill to moderate heat. Fry the corn on all sides, until light carbonization, about 10 minutes. Take off grains from the cobs. Do not discard the cobs.
- Break the empty corn cobs in half and put them in a large pot with broth. On moderate heat, bring to boil and turn off the stove. Leave the cobs to infuse in the broth for 30 minutes.
- In a stewpan over moderate heat, melt 2 tbsp. l (30 gr.) butter. Add fennel and cook about 10 minutes before softness. Then remove the fennel from the stewpan. Put another 2 tbsp. l (30 gr.) Butter and fry the corn kernels until softness and velvety, 10 – 15 minutes. Salt and pepper corn.
- Strain the corn broth through a sieve into the pan, and the ears throw it away. Put on a slow fire to keep the broth warm. In a high frying pan over medium heat, heat the olive butter. Add the onions and fry, stirring occasionally, about 3 minutes until it gets softer. Then add rice and often stirring with a wooden spoon, fry for 4 – 5 minutes so that it ceased to be whitish.
- Pour in the wine and stew, stirring often, until it is absorbed, about 5 minutes. Then pour in 1.5 tbsp. broth and stir for 7 minutes, until the liquid is absorbed. Add another 1.5 tbsp. stew and stew stirring frequently until most of the liquid is absorbed. Rice should look magnificent, but not boiled. If rice still very hard, add another broth of 1 tbsp. at a time and continue stir until rice is cooked to the desired degree of readiness. Total on it should take 20 to 25 minutes. You may not need all 6 Art. broth, the remainder can be refrigerated and used in another dish.
- Stir in the fennel risotto and corn kernels remaining 2 tbsp. l (30 gr.) Butter and parmesan. Salt, pepper and serve. Garnish the dish with fennel sprigs.
