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Corn risotto with basil

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Ingredients for 4 servings:

  • 1 small onion(s)
  • 3 tbsp olive oil
  • 130 g risotto
  • 750 ml chicken broth
  • 250 g corn, frozen, alternatively canned corn
  • Salt
  • 1 bunch basil, alternatively frozen basil
  • 125 g mascarpone
  • 100 ml milk
  • Parmesan, sliced

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and finely chop the onion. Heat the oil and sauté the onion until translucent. Add the rice and sauté until translucent. Gradually add the chicken stock and simmer over low heat for about 30 minutes, stirring frequently. Cut the basil into strips. Mix the mascarpone with the milk until smooth and fold into the cooked rice. Stir in the corn and two-thirds of the basil. Serve the rice on a plate and sprinkle with the remaining basil and shaved Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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