Delicious Risotto with corn
Ingredients
- olive oil - for frying;
- 3 medium cobs of corn;
- 6 glasses of vegetable or chicken broth;
- 1 large leek;
- 195 g of rice arborio;
- 50 ml of dry vermouth;
- 60 g of butter;
- 50 grams of grated parmesan cheese;
- salt, ground black pepper - to taste.
Preparation
Boil the corn in the broth and use a spoon or spatula to remove the grains. Take it to the side.
Bottom of a large saucepan with a thick bottom, oil with olive oil and heat it over medium heat. Add chopped white and light green parts of leeks, pinch of salt and fry about five minutes. Then enter the rice and fry it for another two minutes. Pour vermouth and cook, stirring, until the liquid evaporates.
Then, in small portions, start adding rice to broth, on which corn was cooked. All at once you do not need to enter: stir the risotto, pour in the liquid and wait until the rice absorbs it. Cook the dish this way for about half an hour, until the state al dente. At the end, add butter, cheese and corn, salt and pepper. Serve warm.