Risotto with corn - recipe

Cream risotto can not be spoiled by anything other than inept cooking. Surely you will not only have to try the strewed rice porridge before you get a classic Italian dish, however, as in most cases, the time spent is worth it.

Today we will continue our cycle of creating this dish and tell you how to cook risotto with corn.

Risotto with chicken, peas and corn

Ingredients:

Preparation

Broth diluted with two glasses of water and heated to a boil. In the saucepan, heat half of the olive oil and fry it finely chopped leeks until it is transparent. To the fried onions, add small pieces of chicken and wait until they grab. We add the remaining oil and pour corn and peas on the pan. Wait until the vegetables are defrosted, and then pour rice. Fry all together for about a minute and start gradually pour broth - on the ladle at a time, until completely absorbed by rice grains.

In the finished risotto, add the grated cheese and carefully mix everything. Risotto does not lend itself to long storage, the dish must be eaten immediately after cooking.

Risotto with corn

Ingredients:

Preparation

Broil heat on the stove to a boil, then leave it on a small fire to keep it warm.

In a thick-walled brazier, melt 2 tablespoons of butter and 2 tablespoons of olive oil. Adding to the oil pancetta and fry until crunch. Next, put the chopped garlic and fry it for a couple of minutes. We take the pancetta and put it on a napkin.

We pour fresh olive oil into the brazier and add 2 tablespoons of cream. Fry in shallot mix until it is transparent. Then add the rice and continue cooking for another 3-4 minutes. Fill rice with wine and wait until the grains absorb it, and then we start gradually adding broth to the ladle at a time, constantly stirring the rice. With the last ladle we add corn and cheese. Stirring. Serve with fried ham.