Ricotta, Chive and Corn Risotto
It’s no secret that risotto is one of my favorite dishes to make. It is just so easy, affordable and versatile. I feel like I can make risotto with just about any ingredient combination. It does have a bit more labor than some other dishes but that is were the magic happens and what makes it different than just some rice with other stuff mixed in. This one is extra creamy because of the added ricotta. Honestly, I think corn and chives is just one of the best combinations ever. You can use fresh corn or frozen.
Ingredients:
1 cup of Arborio Rice
2-3 cloves of garlic minced
2 cups fresh or frozen corn (Thawed if using frozen)
1/2 dry vermouth or dry white wine (optional)
4 cups vegetable stock (warmed a bit in the microwave or on the stove top)
2-3 tbsp olive oil or butter
salt and pepper to taste
1/4 grated parmesan cheese
1 cup whole milk ricotta
5-6 tbsp fresh chives chopped
Recipe:
Saute the garlic, pinch of salt and pepper in 2-3 tbsp olive oil or butter for 1 minute then add corn and rice. Toast the rice in the garlic oil for 1-2 minutes stirring constantly.
Add the vermouth and continue stirring until all the liquid is absorbed by the rice. Then add the stock 1/2 cup at a time stirring constantly allowing the rice to absorb the liquid before adding more.
Once all the stock has been added, add the ricotta and combine completely. Taste for salt and pepper and adjust accordingly. Then add the chives and parmesan cheese saving a bit for serving. Dish up in a large bowl or plate and top with more chives or parmesan for serving.
