Here's a link to the original recipe . . .Fresh Corn Risotto with Wild Rice and Pancetta -- "Summer's Gold" is the name of the article that features this recipe and lots of other out-of-the-ordinary uses for corn.
And, here's Barry's version of Fresh Corn Risotto
Makes 6 main-dish or 12 side-dish servings
2 tablespoons butter
2 tablespoons olive oil
2 to 3 pieces of bacon, chopped
1 large onion, finely chopped (1 cup)
1¼ cups uncooked arborio rice
1 cup dry white wine
¼ to ½ teaspoon crushed red pepper
2 (14 oz.) cans chicken broth
1½ cups fresh corn kernels or frozen whole kernel corn, thawed, or canned corn, drained
1 cup cooked wild rice*
½ cup (2 oz.) freshly grated Parmesan cheese
2 tablespoons butter, cut into pieces
½ teaspoon coarsely ground black pepper
About 3 tablespoons of roasted red peppers, chopped (this was Barry’s extra addition)
Grated Parmesan cheese
Snipped fresh Italian (flat-leaf) parsley
- In a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add bacon; cook and stir until nicely browned. Using a slotted spoon, remove bacon and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
- Add Arborio rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
- In a medium saucepan, bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another ½ cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, ½ cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
- Stir in corn, cooked wild rice, the ½ cup cheese, the 2 tablespoons butter pieces, black pepper and roasted red pepper. Cook over low heat for 3 minutes, stirring occasionally.
- Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked bacon, grated cheese and parsley.
To cook wild rice for this recipe — rinse ½ cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1¼ cups. Click on Wild Rice for more info on wild rice.