Corn Risotto is a delightful and creamy dish that pairs the sweetness of fresh corn with the richness of Parmesan cheese. By adding Italian sausage, we bring a savory depth that complements the sweetness of the corn, making this risotto a well-rounded and satisfying meal. The creamy texture of the risotto is balanced with the fresh flavors of basil and a touch of white wine, creating a dish that's both comforting and elegant. Here’s how to make it:
INGREDIENTS:
- 1 lb (450g) Italian sausage (mild or spicy, depending on preference)
- 1 1/2 cups Arborio rice
- 4 cups (1 liter) chicken broth, kept warm
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh corn kernels (from about 2 ears of corn)
- 1/2 cup dry white wine
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 tbsp unsalted butter
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- Optional garnish: fresh basil leaves, extra Parmesan
HOW TO MAKE:
1. Cook the Sausage:
Start by removing the casings from the Italian sausage if necessary. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and fully cooked through, about 7-10 minutes. Remove the sausage from the pan with a slotted spoon and set it aside, leaving the rendered fat in the pan.
2. Prepare the Base:
Add the remaining tablespoon of olive oil to the pan, followed by the chopped onion. Cook over medium heat until the onion becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. Cook the Corn:
Add the fresh corn kernels to the pan and cook for 3-4 minutes until they start to soften. The natural sugars in the corn will begin to caramelize, enhancing their sweetness.
4. Add the Arborio Rice:
Stir in the Arborio rice, making sure to coat each grain with the oil and rendered fat from the sausage. Toast the rice for about 2 minutes, stirring constantly. This step helps to give the risotto its creamy texture.
5. Deglaze with Wine:
Pour in the white wine, stirring continuously until the wine is mostly absorbed. This step adds a touch of acidity, balancing the richness of the dish.
6. Cook the Risotto:
Begin adding the warm chicken broth, one ladle at a time, to the rice. Stir frequently, allowing each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes. The risotto is done when the rice is creamy and tender with a slight bite (al dente).
7. Incorporate Dairy:
Once the rice has absorbed most of the broth and reached the desired consistency, stir in the heavy cream, milk, and grated Parmesan cheese. The cheese will melt into the rice, creating a rich and creamy texture. Season with salt and pepper to taste.
8. Add the Sausage and Basil:
Return the cooked sausage to the pan, stirring to combine it evenly with the risotto. Add the chopped basil, which will infuse the dish with a fresh, herbaceous flavor.
9. Finish and Serve:
Remove the risotto from heat and stir in the butter for extra creaminess. Let the risotto rest for a couple of minutes before serving.
To serve, ladle the risotto into bowls and garnish with additional fresh basil leaves and extra grated Parmesan cheese if desired. The combination of sweet corn, savory sausage, and creamy Parmesan makes this risotto a delicious and comforting dish.
Conclusion:
This Creamy Corn Risotto with Parmesan and Sausage is a perfect example of how a few simple ingredients can come together to create something truly special. The sweetness of the corn pairs beautifully with the richness of the Parmesan and the savory flavor of the sausage. It's an ideal dish for a cozy dinner, offering a delightful blend of textures and flavors that will leave you wanting more. Serve it alongside a crisp salad or enjoy it on its own for a satisfying meal.
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This recipe offers a delicious twist on traditional risotto, with corn adding a pop of sweetness and sausage lending a savory depth.