Risotto cremoso de maíz

Ingredientes

• 2 corn on the cob
• sea salt
• 1 tbsp extra virgin olive oil
• 2 banana shallots
• 2 garlic cloves
• 150 g risotto rice
• 125 ml white wine
• 30 g grated pecorino, plus extra to serve
• large knob of unsalted butter
• 1/2 green chilli, to serve
• freshly cracked black pepper, to serve

Preparación

1. 1

   Shuck the corn, and add the naked cobs to a medium lidded saucepan. Add 700ml of boiling water and a generous pinch of salt and set, with the lid on, over a medium heat to simmer and infuse.

2. 2

   Blitz half the corn with 1 tbsp of water in a mini chopper or bullet blender until smooth, and set aside.

3. 3

   Heat the oil over a medium high heat in a medium, heavy bottomed saucepan. Finely chop the shallot and garlic, and add to the pan with another pinch of salt, gently cooking until soft. Do not allow the garlic or the shallot to take on any colour.

4. 4

   Stir in the risotto rice and cook for a couple of minutes until the rice has heated through.

5. 5

   Stir in the white wine, and allow to cook away completely, stirring every few minutes.

6. 6

   Adding only a ladle at a time, gradually add the simmering corn stock to the rice, stirring often, only adding more when the liquid is completely absorbed. Once the rice is just starting to soften, but it still has a decent amount of bite, stir in the whole reserved corn kernels.

7. 7

   Once the risotto has reached your desired consistency (you might not use all the water) remove it from the heat and stir in the butter, cheese, and blitzed corn.

8. 8

   Leave to stand for 5 minutes before stirring again and serving topped with more cheese, the green chilli – finely chopped – and a generous amount of black pepper.