Full confession - I should have definitely posted this recipe days ago!
Last week I started to come down with a cold. Usually I can tough it out, but this one really knocked me down. To add insult to injury, I lost my voice a week ago on Friday. It's coming back slowly, but I originally thought it would come back in just a few days. Now it's been over a week and I've still got a raspy thing going. To give you an indication of how bad this was, I had a call with my boss last week and she thought I was the male person who was also on the call. Sooo....nailed it! And cue this blog post getting pushed out to today.
Anyhow, I made this risotto recently and it has been the perfect thing to help with this sickness. I also realized that I've really been neglecting my risotto recipes! I haven't made any since January of this year. Did you hear that? Jan-u-ary! It's really one of my favorite dishes but the arborio rice has just been sitting in my pantry for a while. Not anymore! In addition to cleaning out the pantry (one of my favorite/least favorite things to do), I also wanted to incorporate corn into the mix. Because who doesn't love corn?
Another incentive to make this was that I picked up some Herbes de Provence a few weeks ago at a street fair in Hoboken. I originally tried Herbes de Provence while I was in Provence on a school trip ages ago. I fell in love with it then and I've bought it since, but I hadn't replenished my stash in a while. When I saw a vendor selling it, I doubled down!
Now, we've got risotto, corn, AND Herbes de Provence all in one dish. THIS is how you kick a cold and kickstart a new week!
Corn Risotto with Herbes de Provence
makes 4-6 servings
- 5 1/2 cups low sodium chicken stock
- 3 tablespoons extra-virgin olive oil
- 3 scallions, thinly sliced
- 1 1/2 cups arborio rice
- kosher salt and freshly ground black pepper
- 3/4 cup fresh or frozen and thawed corn
- 1/2 cup diced sweet pepper
- 1 tablespoon unsalted butter
- 1 cup freshly grated or shredded Parmesan cheese
- 1 tablespoon Herbes de Provence
1) In a medium pot, heat the chicken broth over medium heat. Allow the stock to come to a simmer, then turn the heat to low.
2) In a large saucepan over medium heat, add the oil and allow it to heat up. Add in the scallions and cook, stirring, for about 2 minutes.
3) Pour in the rice and stir slowly to coat with the oil, about 1-2 minutes. Stir in 1/2 teaspoon salt and a pinch of black pepper.
4) Ladle in 1 cup of warm broth. Stir the rice until all the liquid has evaporated, about 5-6 minutes. Watch the rice to ensure it doesn't brown.
5) When the liquid is almost completely absorbed by the rice, ladle in another 1/2 cup broth and continue to stir. Continue this process until the rice has absorbed 3-4 cups of broth. Taste the rice at this point to test consistency. The rice should be firm but creamy. If the rice is still crunchy, continue to add the broth and stir until absorbed. Taste the rice periodically until you are satisfied. Note that you may not use all of the broth in the risotto.
6) Reduce the heat to low. Stir in the corn and the sweet pepper.
7) Stir in the butter, cheese, and herbs. Season with salt and pepper, to taste. Serve hot.
--recipe slightly adapted from Food Network