Fresh Corn Risotto

   The latest issue of Midwest Living (July/August 2011) arrived at the end of last week and Barry earmarked the Fresh Corn Risotto page. Last night he prepared his version of the recipe to accompany the Shrimp Scampi he prepared for dinner. A great way to use fresh corn.

    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

1. 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.
2. 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.
3. 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.)
4. 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.
5. 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.