Michael Roberts’s Corn “Risotto”
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photograph by Christopher Hirsheimer SERVES 4 This American take on risotto was created by the owner-chef of Pasadena’s Twin Palms. Our recipe is adapted from Crazy for Corn. Kernels cut from 3–4 ears fresh corn, about 3 cups
Laptop Battery 2 tbsp. minced scallions or shallots
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Thinkpad 8 tbsp. butter
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Microsoft 1 cup chicken stock
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1. Preheat oven to 200°. Sauté corn, scallions or shallots, and 4 tbsp. butter in a medium skillet over medium heat for about 1 minute. Add half the stock, turn up heat to medium-high, and reduce liquid quickly until mixture thickens. Add cream and stir occasionally, reducing liquid again until thick, 5–7 minutes. Remove from heat and stir in cheese. 2. Pulse mixture once or twice in a food processor to release flavors. The kernels should be broken, but not puréed smooth. Put mixture in an ovenproof serving bowl, cover, and keep warm in oven. 3. Sauté mushrooms with remaining butter in a medium skillet over high heat. Add peas and remaining 1/2 cup stock, and reduce the liquid for 3–5 minutes until it thickens. Add salt and pepper to taste. Fold mushroom mixture into corn and serve immediately.
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