№ 478 - Corn Risotto

No. 478 - Corn Risotto

prep time: 5 Mcook time: 35 Mtotal time: 40 M


  • 3 ears corn, kernels removed
  • 2 bay leaves
  • 2 cloves garlic, smashed
  • 2 sprigs thyme
  • Kosher salt and freshly cracked black pepper, To Taste
  • 1/4 cup coconut cream
  • 4 tbsp cup coconut oil, divided
  • 1/2 yellow onion, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1/2 lemon, zested
  • Red Chile pepper, thinly sliced, for garnish
  • Basil, for garnish
  • 1 small tomato, chopped (for color)


  1. In a 2 quart saucepan, add the corn cobs (kernels removed and set aside). Crush the remains of the cob with the back of knife slid along the length to pull out any residual juices and corn bits. Add your spices to the stock and cover with 4 cups of water. Bring to a boil, simmer 10 minutes, turn pot off and allow to cool slightly.
  2. Begin the risotto by adding coconut oil to a 3 quart saucepan. Add corn kernels and sauté lightly, 5 minutes or so - transfer half to a boil, the other half to a blender with the coconut cream. Whir slightly until lumpy-ish but broken down completely. Set aside.
  3. Add the remaining oil to the pan, over medium heat, cook the onion until slightly translucent, then add the rice and cook for 2-3 minutes. Add the wine all at once. Stir well and lower heat until you have a completely gentle low boil. Stir occasionally while the rice absorbs the wine. When you need to add 1 cup of WARMED corn stock to your pot and continue to cook until all the liquid is absorbed.
  4. Repeat this procedure 3 more times. During the last cook, taste your rice, and adjust your seasonings. Stir in the corn, and the corn puree.
  5. Garnish with basil and a sprinkling of parmesan cheese if you like. We served this with a simple chicken filet, seasoned with berbere spices.
Created using The Recipes Generator

Original Recipe at the Feed Feed - made double the amount.  The wine used was a Sauvignon Blanc.

This recipe was really good - farmers market corn would have been amazing. I learned here that coconut milk / coconut cream, really doesn't taste like coconut. I have seen recipes in the past that called for their use and passed them by because of this. This revelation opens up a whole new recipe mind-set.

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