Summer Corn Risotto

Summer Corn Risotto

Main Course 

  • 4

    serves

  • Very easy

    Difficulty

Ingredients

  • Risotto
  • 4 corn cobs, husked
  • 1 tablespoon olive oil
  • ½ small onion, diced (about ½ cup)
  • 2 cups Arborio rice
  • ¼ cup of a dry and fruity white wine, such as a Pinot Grigio
  • 2 tablespoons mascarpone cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup sautéed shitake mushrooms
  • 1 cup chopped cherry tomatoes
  • herb pesto (recipe below)
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • null
  • Herb pesto
  • Makes about 1 cup
  • 3 tablespoons of olive oil
  • 1 clove of garlic, germ removed
  • 2 cups (packed) arugula
  • ¼ cup (packed) basil
  • ¼ cup (packed) cilantro
  • zest of 1 lemon
  • ¼ cup grated Parmesan
  • ¼ cup chopped walnuts
  • salt to taste

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