Corn risotto with fresh goat cheese
3 cup vegetable stock 2 tbsp. butter 2 tbsp. extra-virgin olive 3 shallots , minced
2 cloves garlic , minced
1 cup arborio rice 1/2 cup dry white wine
1 cup fresh corn kernels, cut from the cob (reserve the corncobs for stock) 1 tbsp. fresh parsley, chopped 1 tbsp. fresh tarragon, chopped
½ cup Woolwich goat cheese
In saucepot, heat stock until steaming; add in the cleaned corncobs (kernels removed) and steep for 20 minutes. In separate saucepan heat olive oil over medium heat. Add in shallots and garlic, cook, stirring occasionally until softened. This should take 2 to 3 minutes. Add rice, and stir to coat with oil. Gently toast the rice for 3 minute. Add wine, stirring constantly until reduced by half. Add roughly 1 cup of the hot stock or enough so the rice is just covered. Stir constantly and keep adding more stock to keep the rice covered, as the preceding increment absorbs.
Cook until the rice is “Al dente”. This should take 15 to 20 minutes.
Add remaining stock, butter, parsley, tarragon, corn kernels and cheese. Continue to stir over the heat for 2 minutes.
Season to taste with salt and pepper.
Remove from the heat, cover and allow to rest for 5 minutes before serving.