Michael Roberts’s Corn ‘Risotto’

Name: Michael Roberts's Corn 'Risotto'
Total time: PT0D0H0M
Yield: serves 4
Ingredients: Kernels cut from 3-4 ears fresh corn, about 3 cups; 2 tbsp. minced scallions or shallots; 8 tbsp. butter; 1 cup Chicken Stock; 1 cup heavy cream; 1 ⁄ 2 cup freshly grated parmigiano-reggiano cheese; 12 fresh shiitake mushrooms, sliced; 1 ⁄ 2 cup shelled fresh peas; Salt and freshly ground black pepper

Serves
serves 4

CHRISTOPHER HIRSHEIMER

This American take on risotto was created by the original owner-chef of Pasadena's Twin Palms; this particular recipe is adapted from Betty Fussell's Crazy for Corn.

Ingredients

Kernels cut from 3-4 ears fresh corn, about 3 cups
2 tbsp. minced scallions or shallots
8 tbsp. butter
1 cup Chicken Stock
1 cup heavy cream
¹⁄₂ cup freshly grated parmigiano-reggiano cheese
12 fresh shiitake mushrooms, sliced
¹⁄₂ cup shelled fresh peas
Salt and freshly ground black pepper

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Instructions

Step 1

Preheat oven to 200°. Saute corn, scallions or shallots, and 4 tbsp. of the butter in a medium skillet over medium heat for about 1 minute. Add ½ cup of the stock, turn up heat to medium-high, and reduce liquid quickly until mixture thickens. Add cream and stir occasionally, reducing liquid again until thick, 5-7 minutes. Remove from heat and stir in cheese.

Step 2

Pulse mixture once or twice in a food processor to release flavors. The kernels should be broken, but not pureed smooth. Put mixture in an ovenproof serving bowl, cover, and keep warm in oven.

Step 3

Saute mushrooms with remaining 4 tbsp. butter in a medium skillet over high heat. Add peas and remaining ½ cup stock, and reduce the liquid for 3-5 minutes until it thickens. Add salt and pepper to taste. Fold mushroom mixture into corn and serve immediately.

Preheat oven to 200°. Saute corn, scallions or shallots, and 4 tbsp. of the butter in a medium skillet over medium heat for about 1 minute. Add ½ cup of the stock, turn up heat to medium-high, and reduce liquid quickly until mixture thickens. Add cream and stir occasionally, reducing liquid again until thick, 5-7 minutes. Remove from heat and stir in cheese.
Pulse mixture once or twice in a food processor to release flavors. The kernels should be broken, but not pureed smooth. Put mixture in an ovenproof serving bowl, cover, and keep warm in oven.
Saute mushrooms with remaining 4 tbsp. butter in a medium skillet over high heat. Add peas and remaining ½ cup stock, and reduce the liquid for 3-5 minutes until it thickens. Add salt and pepper to taste. Fold mushroom mixture into corn and serve immediately.