Risotto with corn and vermouth

This unusual side dish will appeal to those who are tired of potatoes and pasta. Alternatively, the corn risotto can be served as a separate dish.

• Recipe author: Artyom Gorbunov
• After preparation, you will receive 3 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Corn 3 cobs
• Vegetable or chicken broth 6 cups
• Olive oil 1 tsp a spoon
• Leek 1 piece
• Salt to taste
• Rice "arborio" 195 g
• Dry vermouth 50 ml
• Butter 60 g
• Parmesan 50 g
• Ground black pepper to taste

Cooking method

• Boil the corn in the broth and use a spoon or spatula to scoop the corn out of the cob. Move aside.

  How to cook corn

• Grease the bottom of a large heavy-bottomed saucepan with olive oil and heat over medium heat. Add chopped white and light green leeks, a pinch of salt and sauté for about 5 minutes.

• Then add the rice and fry for 2 minutes. Pour in the vermouth and cook, stirring, until the liquid evaporates.

• Then, in small portions, start adding the broth in which the corn was cooked to the rice. Pour in the next portion when the cereal has already absorbed the liquid.

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• Cook the dish in this way for about half an hour, until al dente.

• Finally add butter, coarsely grated cheese and corn, season with salt and pepper. Serve warm.

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