Elote Risotto

• कुल समय: 18 minutes

सामग्री

Corn puree:

3 ears yellow corn

Salt

Steam your corn for 8-10 minutes or until it’s tender. Clean the kernels from the cob and add to a blender. Add a small pinch of salt and blend on high speed for several minutes. The starch in the corn is going to start cooking and thicken up the puree. If you don’t have a high power blender that can handle that much work, blend until smooth and add to a small pot and throw it over low heat for 10-15 minutes or until it thickly coats a spoon.

Charred corn:

I threw the corn on the grill for the dinner party but if you can’t justify lighting the grill charring it on the range or under a broiler works great. But char your corn and clean the kernels from the cob and toss with a small pinch of salt. Reserve.

Corn stock:

Cobs from the corn you just cleaned

1L vegetable stock. If you’re using store bought make sure there’s no salt added

Cover your corn cobs with vegetable stock and gently simmer for 40 minutes. Strain and reserve

Risotto:

1 cup carnaroli or Arborio rice

1 quart corn stock

1/2 cup Charred corn

Corn puree to taste

Cotija

Chives

Espelette (or chili powder, or tajin)

3 shallots- minced

4 cloves garlic-minced

1/4 cup white wine

2 tbsp butter

निर्देश

Preheat a pot over medium heat and add a few tablespoons of olive oil. Add your shallots and garlic and sauté until the shallots are translucent, around 3 minutes. Add the rice and toast, stirring often, until the rice is slightly golden and smells wonderful. Deglaze with white wine and cook until all the wine is nearly gone. Begin adding your stock a few ladles at a time and stirring every now and then. Repeat the process of adding some stock every time it reduces and begins to thicken up and look more dry. Should take around 15 minutes total. Once you’re happy with the cook on your rice wait for it to reduce and thicken up and add some corn puree l, start with two or three tablespoons and taste. Use your judgment on how corny you’d like it. Next add some charred corn, a tbsp of cotija, and salt. Mix mix mix and taste, adjust your salt.

Serve and top with more cotija, chives, and chili powder.