The Wannabe Chef: Corn Risotto

Sometimes Saturdays can be lazy.Yet on saturdays you would also wanted to have good food. I always believe that weekends are cheat days hence making Corn Risotto on a Saturday.

Why corn if you would ask me and this all about carbo-loading? Honestly, there were no mushrooms at the convenience stores in our area and this is the only reason.

To make Corn Risotto you would need:
1/2 can of whole kernel corn or 2 ears of fresh corn
Chopped Garlic
Chopped Onion
1 cup of uncooked rice
white wine, vodka or lambanog
Chicken stock
herbs like basil and oregano
bay leaf
Cream
Olive Oil

To make the Risotto:
1. Heat olive oil in a pan then saute garlic and onion
2. Once onions are sweated, add in the uncooked rice. Make sure that the rice is evenly coated with oil.
3. Add your white wine or any clear alcohol of your choice. Let it simmer until the alcohol evaporates then add your dried herbs and bay leaf. Pour in the chicken stock then allow the rice to cook.
4. Once rice is soft, add in the corn kernels then allow your risotto to simmer.
5. Remove your bay leaf then turn off the heat. Add cream until desired consistency.

You can make more variations for this dish like chicken and corn risotto or change the corn into shitake mushrooms. Happy eating!