This is a recipe for Sweet Corn Risotto with Chili Crisp that uses a smart technique to get the very best out of an ear of sweet corn. In this take from Jessica Darakjian’s new book One-Pot Meals, she grates all but one ear of corn on a box grater to get every last drop of milk and juice. Then, she cuts the kernels off the remaining cob to add some chunkiness to the finished dish. Imagine: creaminess without the cream.
— Sally Swift
The basic method of making risotto will never change: you cook the rice slowly and add broth gradually, so the starchy inside of the rice kernel expands as the outside layer dissolves into creaminess. Risotto feeds the soul and can take a whole range of flavors. I like the pumpkin risotto here, but try a shrimp risotto using shellfish broth, adding a pound of peeled shrimp at the last minute and letting them cook no more than 5 minutes. Or how about a green risotto, with a bunch of watercress or a few handfuls of spinach, chopped fine? Or a mushroom risotto with a pound of sliced fresh mushrooms added to the dried porcini mushrooms.
I love risotto, but not as a main dish, unless something has been done to it to give it form. Here, a lemony risotto is formed into ovals, then shallow-fried until golden and crisp and served over a bed of finely slivered spring vegetables. These croquettes make a lovely supper dish for company and can be made vegan if no butter and eggs are used, although the egg does help bind the rice.