Mexican Corn Risotto
Recipe courtesy of Manuel Medina

Servings: Serves 4–6
  • 2 Tbsp. olive oil
  • 2 cloves garlic , minced
  • 1/4 tsp. ground cumin
  • 1 cup Arborio rice , or Carnaroli rice
  • 2 cans (14 1/2 ounces EACH) chicken stock
  • 3 cups fresh or frozen corn
  • 1/4 cup heavy cream
  • 2 Tbsp. unsalted butter
  • 1 cup grated Parmesan cheese , packed
  • Cilantro , chopped, for garnish
  • Jalapeño , for garnish (optional)
  • Salt and pepper to taste
  • Directions
    Heat olive oil in a heavy saucepan over medium heat. Add garlic and cumin. Sauté for 1 minute. Mix in rice. Add broth and corn and bring to a boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 to 25 minutes. Add cream, butter and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro

    Yield: 4 to 6 servings
    Prep Time: 20 minutes
    Inactive Prep Time: 0 minutes
    Cook Time: 20 minutes


    Next Story