ezRecipe-Zee: Cooking Recipe: How to make New World Risotto With Carrot-Corn Broth

New World Risotto With Carrot-Corn Broth

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Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Rice / Grains, Sides / Condiments, Copy Cat / Restaurant

Ingredients:

1     cup           minced onions
1/4   cup           slivered garlic
4     tablespoons   olive oil
1 1/2 cups          Arborio rice
1     teaspoon      toasted whole cumin seed
1/4   teaspoon      crushed red pepper flakes
1/2   cup           dry white wine
5     cups          hot corn or vegetable stock - (to 6)
2     cups          fresh sweet corn kernels cut from cob
1/2   cup           diced tomatillos
1/4   cup           diced red peppers
1/4   cup           diced yellow peppers
1/2   cup           sliced green beans, sliced to tiny rounds
1/2   cup           diced yellow squash
1/2   cup           freshly-grated Dry Jack, Parmesan or Asiago
                    = (or a combination)
1/4   cup           chopped fresh cilantro
                    Kosher salt
                    Freshly-ground black pepper
                    === CARROT CORN BROTH ===
4     cups          fresh sweet corn kernels - (4 large ears),
                    to yield 1 cup juice
3/4   pound         carrots to yield 1 cup juice
1 1/2 tablespoons   softened butter or olive oil
                    Drops of hot sauce
                    Salt
                    Freshly-ground black pepper
                    Rich vegetable stock
                    === GARNISH ===
                    Deep fried basil sprigs

Directions: one line for each direction. When saved the lines will be numbered.

Sauté the onions and garlic in the olive oil in a deep saucepan over moderate heat until soft but not brown. Add the rice, stir to coat with oil and sauté until rice is opaque, about 3 minutes. Add the cumin seed and pepper flakes.
Add the wine and cook until all the liquid is absorbed. Add the hot stock in 1/2 cup portions, stirring after each addition until liquid is almost absorbed. When the risotto is almost done, and you judge that only a couple more additions are needed, add the corn, tomatillos, peppers, beans and squash. Continue stirring and adding last of stock until vegetables are tender and rice is creamy but not over-cooked.
Stir in the cheese and cilantro and correct seasoning with salt and pepper. Scoop into the center of warm soup bowls surrounded by a small ladle of the Carrot-Corn Broth. Top with basil sprig and serve immediately.
For Carrot-Corn Broth: In a centrifugal juicer, juice the corn and carrots. Add juices to a saucepan and warm over moderate heat just below the simmer. Whisk in butter, drops of hot sauce and salt and pepper to taste. Thin if desired with a little vegetable stock. Keep warm. (Makes 2 cups)
This recipe yields 6 to 8 servings.
Comments: For variation you can add poached garlic to the carrots to be juiced; substitute red bell pepper juice for some of the carrot or add an infusion of saffron simmered for a few minutes in a little white wine. If I feel really decadent, I substitute 2 teaspoons of truffle oil for the butter.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9569) - from the TV FOOD NETWORK