- 4 ears
medium onion, finely chopped
- 1 T
cups Imagine free-range chicken broth
- 2 cups
Arborio rice (orange box at deLaurenti)
- ¾ cup
dry white wine
- ¾ cup
grated parmesan (I like grana padano)
- 2 T
chopped fresh parsley
MISE EN PLACE
- Do all your chopping and measuring.
- Bring chicken stock to a gentle boil.
- Get out a ladle.
whatever means suits you, remove the corn silk and slice corn kernals off the
cobs. Pulse half the corn in a food processor a few times until roughly chopped
and milky, then add to a bowl with the whole kernals and set aside.
medium heat, saute the onion in the olive oil with a pinch of salt. Meanwhile,
heat the broth to a simmer and get out a ladle.
When the onions have softened, add the Arborio and stir gently, pretty
much constantly for a few minutes until the rice looks chalks. You don’t want
to allow anything to brown, so regulate heat as needed.
the wine to the rice and stir until it is absorbed.
ladle of broth and stir until nearly absorbed. Do this two more times, and with
the third ladle of broth, add the corn. Continue this pattern of adding a ladle
of broth and stirring for about 25 minutes or until the rice is al dente.
you have about 1-2 ladles of broth left and the rice seems about done, add the
parsley and Parmesan and taste for seasoning.
Beretta Arborio Rice is my personal favorite. It has the best texture when cooked.