Creamy Corn and Tomato Risotto With Fresh Coriander Recipe #378512
From "The Flavor of California" by Marlena Spieler.
1 hour | 15 min prep
SERVES 4
- 1 medium onion
- 3 garlic cloves, chopped
- 1 green pepper, diced
- 1/2-1 green chili peppers, chopped (to taste)
- 4 tablespoons olive oil or vegetable oil
- 2 cups arborio rice
- 3-4 cups vegetable stock, heated
- 1 lb canned tomato with juice
- 1 lb frozen sweet corn
- 3-4 tablespoons fresh coriander, coarsely chopped
- 1 1/4 cups light cream
- salt & fresh ground pepper, to taste
- 2 scallions, thinly sliced (optional)
- Lightly saute the onions, garlic, pepper and chili in the oil until they have softened and lightly browned in places. Add the rice and stir as you cook, letting the grains go lightly golden brown in the onion and pepper mixture.
- Slowly add the hot stock, beginning with about 1/2 cup, stirring until it has been absorbed, then another 1/2 cup, and so on until ll the broth has been absorbed, alternating with adding in the tomatoes. When the rice is nearly done, stir in the sweet corn and coriander, and continue stirring until the rice grains are almost al dente.
- Add the cream, stirring and cooking until the mixture is a delicious mass of al dente rice grains coated in the creamy, savory sauce. Season with salt and pepper, and serve immediately, sprinkled with scallions (if using).
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5 stars