One plate of fabulous coming right up…
For this recipe I actually took the corn right off the cob. I also shelled some sugar snap peas. I could have used frozen, but somehow fresh is always best in my book. This was so awesome. It was creamy and sweet, just outstanding.
Risotto with fresh corn and peas
- 2 ears of corn
- 1/2 C of shelled sugar snap peas…or whatever pea you have on hand
- 1 C risotto
- 1 shallot finely chopped (I have a ton of shallots so I’m using them up..you can use 1/2 C onion as well)
- 3 C Chicken stock
- S&P to taste
- Shaved Parmesan (optional)
- 2 tablespoons butter
- 1 tablespoon olive oil
Take a sharp knife and run it down the ears of corn, getting as much of the kernels as you can. Set aside.
In a large pan, heat butter and olive oil in pan until butter melts (medium high heat). Add shallots or onions and sautee until clear. Add risotto and 1 C of the chicken stock. When risotto has absorbed chicken stock add another cup. Keep doing this until all the chicken stock is gone. This takes about 30 minutes. Taste as you go and season with salt and pepper as you see fit.
When the last cup of chicken stock has been absorbed, add peas and corn and mix in until heated through. Garnish with shaved Parmesan and enjoy!