Talk About Good!
I was invited to a 4th of July Barbeque at my friends, Rich and Jerry. Jerry barbequed ribs and chicken, Rich made an outrageous potato salad, Ray made some dynamite macaroni and cheese, and I made sweet corn & toasted walnut risotto.
Now, I loves me some good risotto, and this was just about as good as I've ever had. This serves anywhere from six to eight people.
Sweet Corn & Toasted Walnut Risotto
1/2 to 1 cup of chopped walnuts
1 large onion, chopped
2 large cloves of garlic, minced
1 large shallot, chopped
2 cups Arborio rice
1 cup white wine
3 cans chicken broth, heated
5 ears of sweet corn
1-1/2 sticks butter
1/2 cup grated parmesan cheese
1/4 cup chopped parsley
1/2 cup chopped green onions
1/4 cup chopped tarragon
You begin my toasting about 1 cup of walnuts. Toasting them really does bring out the flavor. Put them aside until you finish the dish. They're the last thing you add.
Next, cut the corn off the cob and scrape the juice out of the cob. Not put the corn to one side.
In a large skillet, melt one stick of butter on low heat so you don't burn it, and then turn the heat up and add the chopped onion. Cook for five to ten minutes and then add the chopped garlic and shallot. Cook for another five minutes. Add the rice and cook with the onion and garlic for about five minutes. Now add the white wine and cook until most of it is absorbed.
Begin to add the hot chicken broth, one can at a time, slowly, letting most of it be absorbed by the rice. This should take about 15 minutes. After adding the last can of broth, add the corn and cook until most of the liquid is absorbed. Add the last of the butter and the parmesan cheese and when well well absorbed, turn off the fire and add the walnuts. The chopped parsley, the green onions and the tarragon are sprinkled over the top before serving.
Talk about good!