Risotto de maíz dulce

Ingredientes

• 3 ears of corn on the cob, or 2 cups corn (around 350g)
• 1/2 cup raw cashews*
• 1 cup water
• 4 cups vegetable broth, ideally no-chicken style
• 1 tbsp vegan butter or extra virgin olive oil
• 1 cup finely chopped shallot or sweet onion (~4 cloves shallot)
• 1 1/2 cups (300g) dry arborio rice
• 1/2 teaspoon salt, more to taste
• black pepper, to taste
• 1 cup dry white wine
• 1/4 cup vegan parmesan, more to taste
• fresh herbs for garnish (e.g. chives, thyme, basil)

Preparación

1. 1

   Shuck the corn and remove husk and silky...: Shuck the corn and remove husk and silky threads. Rub the corn with a little bit of olive oil, then cook on a grill, grill pan, skillet, or griddle over medium high heat until the corn is charred. Turn to cook evenly. Let cool down then cut the kernels off the cob. Using a spoon with the cob positioned over a bowl, scrape down the cob to collect the remaning kernels and corn juice.If using frozen or canned corn: defrost or drain, respectively, and then cook in a skillet over medium-high heat until lightly charred. Use 2 cups of corn.

2. 2

   In a blender, combine the cashews and water...: In a blender, combine the cashews and water and blend on high until smooth. Set aside until ready to use.

3. 3

   In a small pot heat the vegetable broth...: In a small pot heat the vegetable broth until hot. Keep broth covered and on low heat while you make the risotto.

4. 4

   Heat a large heavy bottom pot over medium...: Heat a large heavy bottom pot over medium heat and add the vegan butter or olive oil. Add the shallot with a pinch of salt and sauté until they are soft and translucent, about 3-5 minutes.

5. 5

   Add the arborio rice (do not rinse first!)...: Add the arborio rice (do not rinse first!) and stir to coat the rice in the vegan butter.

6. 6

   Pour in the white wine, 1/2 teaspoon of...: Pour in the white wine, 1/2 teaspoon of salt, and a few grinds of black pepper. Cook until the wine has absorbed into the rice.

7. 7

   Add the vegetable broth 1 cup at a...: Add the vegetable broth 1 cup at a time, stirring frequently and letting the liquid absorb into the rice almost fully between each addition. This will take about 15-20 minutes to fully cook the rice.

8. 8

   Taste the rice and check that it is...: Taste the rice and check that it is tender. If it is still chewy then add water 1/4 cup at a time, letting it cook into the rice until the grains are tender and risotto is thick.

9. 9

   Add the corn and corn juice, cashew cream,...: Add the corn and corn juice, cashew cream, and vegan parmesan. Let cook for a few more minutes to thicken the risotto and soften the corn. Add salt and pepper to taste, depending on how salty your broth is you may need a good amount more salt. Stir in more vegan parmesan if desired. Garnish with fresh herbs to serve.