Fresh corn gives risotto a summer vibe

When fresh corn is plentiful and the early summer weather is cooperating, I make corn risotto. It's something of a tradition. It takes more time than grilling or microwaving the corn, but oh is it delicious.

The recipe I adapted originally appeared in Sunset magazine in 1994, and originated at the long-gone restaurant called Moose's in San Francisco.

I had a full house back in those days, so upped the amounts. As written here, the risotto makes 4 main course servings or 6 to 8 side servings.

Don't skip the lime juice or the Parmesan -- they're essential components. If I really feel fancy, I cook some bacon slices and top the risotto with those.

Fresh tomatoes, sliced, are the only other accompaniment needed.

Fresh corn risotto

Serves 4 as a main course, 6-8 as a side

Ingredients:

3 plump ears fresh corn

1 tablespoon unsalted butter

2 tablespoons water

2 cups chopped sweet white onion, divided 

1-1/2 cups arborio rice

5 to 6 cups homemade vegetable broth or commercial "no-chicken" broth 

Juice from 2 large limes, divided

2 tablespoons chopped green onion tops or chives

Finely shaved Parmesan cheese

Salt and ground black pepper

Instructions:

Husk, de-silk and rinse the ears of corn. Hold one ear inside a large bowl and cut the kernels off with a sharp knife. (I do half the ear first, then flip it over – easier to hold onto.) Repeat with the other 2 ears. Set the bowl aside for now.

In a large saucepan or skillet, melt butter over medium heat. Add the water and half the chopped onion and sauté, adding a touch of salt while stirring. Once the onion is just tender, add the rice and stir for a few minutes.

Stir in the vegetable broth until it is absorbed by the rice: Turn the heat up to medium-high and begin adding the broth, 1 cup at a time, stirring until it is absorbed before adding more. Continue this process until the rice is cooked al dente (be sure to test it); you may not use all the broth.

Near the end of this process (the last 5 to 10 minutes), stir in the rest of the onion and half the lime juice. After a minute, stir in the corn kernels and continue to cook until corn is barely tender.

Remove the risotto from the heat and taste for seasoning; add salt and black pepper to taste.

Serve in bowls, garnished with a sprinkle of the remaining lime juice, the chopped green onions and Parmesan shavings.

Need a recipe for vegetable broth? Check out ours: