Summer Corn Risotto
New York has such fabulous food! I ordered the most delicious risotto at one restaurant and immediately exclaimed “Oh my gosh this is so good!” I was so happy with my meal that when we got home I had to make my own version of delicious risotto and named it “Oh My Gosh This is So Good” Risotto.
Servings 2 servings
Ingredients
- 2 tablespoons olive oil or ghee I like ghee because it doesn't smoke on high heat
- 1 cup leeks root trimmed, sliced and roughly chopped
- 1 to 2 garlic cloves peeled and finely minced
- 1 large shiitake mushroom cap sliced
- ¾ cup Arborio rice
- ¼ white wine or water
- 3 cups chicken or veggie broth
- 1 ear corn kernels shaved off with knife
- 1 cup white or summer squash diced
- 7 large fresh basil leaves chiffonade
- juice and zest of 1/2 a lemon
- 1/2-1 cup Parmesan Cheese freshly grated
- ⅓ cup walnuts roughly chopped
Instructions
Prep all the vegetables and herbs:
- Trim and discard the root from the leek. Cut the tough green tops off and discard.
- Cut the white portion in half lengthwise, roughly chop, and rinse in calendar. Set aside.
- Husk the corn. Cut the kernels from the cob, set aside.
- Dice squash
- Remove mushroom stem, cut cap in half and slice.
- Finely mince garlic.
- Pick the basil leaves and cut into thin strips. Discard the stems.
- Zest and juice half the lemon.
- Grate cheese with microplane.
- In a pot over medium heat, warm 2 tablespoons oil or ghee until hot but not smoking.
- Add the leeks, sprinkle with a couple of pinches of sea salt and cook, stirring occasionally, until tender, 5 to 7 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the sliced mushrooms and the Arborio rice and cook until the rice is opaque, 2 to 3 minutes.
- Stir in ¼ cup wine or water, and cook until the liquid has been completely absorbed, about 1 minute.
- Add broth, bring to a simmer. Place lid on pan and cook for 15 minutes or until most of the liquid is absorbed.
- Add corn and squash cook for 3 minutes.
- Add lemon juice and zest, parmesan cheese, basil and nuts. Cover and cook for 2-3 more minutes. Stir in walnuts and serve.