Risotto isn’t as hard to make as some might believe. You just need to remember to stir. That’s the most important. Watch the video above to follow our process of making this dish.
You can make this dish vegetarian by using vegetable stock instead of chicken and not using scallops. We prefer food in the risotto with a crunch over soft vegetables like zucchini. Try adding carrots, broccoli, snap peas, and/or asparagus. Have fun with it!
Sweet Corn Scallop Risotto
Print ThisIngredients
1 1/2 Cups arborio rice
1 Qt. Chicken Stock
1/2 Yellow Onion, Diced (1/2 Cup)
Garlic
3 Tbsp Olive Oil
1/2 Cup Dry White Wine
1/4 Cup Grated Parmesan Cheese
1/2 Cup Sweet Corn
Salt
Pepper
Instructions
- In a medium saucepan, heat the chicken stock to a simmer.
- Lower the heat of the chicken stock to that it stays hot.
- In a large, heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat.
- When the oil is hot, add chopped onions and garlic.
- Sauté for 2-3 minutes until the onions are translucent.
- Add Arborio rice to the large pot and stir it briskly with a wooden spoon so that the grains are coated with the oil. Don’t let the risotto turn brown.
- Add in the wine and cook while stirring until the liquid is fully absorbed.
- Add a ladle of your hot chicken stock to the rice and stir until the liquid is full absorbed. When the rice appears almost dry, add another ladle of stock. Repeat.
- Stir constantly, especially while the hot stock gets absorbed. When the rice looks dry, add another ladle of stock. Do not stop stirring.
- Continue adding ladles of hot stock and stirring the rice while the liquid gets absorbed. As it cooks, you’ll see that the rice will take on a creamy texture as it begins to release its natural starches.
- After about 20-30 minutes the grains will be aldenté (still firm to bite without being crunchy).
- Stir in the remaining 1 tbsp of olive oil, parmesan cheese, and sweet corn. Add salt and pepper to taste.
Notes
If you run out of chicken stock, you can finish cooking the rice by adding in hot water. Add the hot water, just as you did with the chicken stock, one ladle at a time. Continue stirring until the water is absorbed. Continue until the rice is aldenté.