Corn And Sweet Pepper Risotto
|Ears of fresh corn/1 package, 10 ounce, frozen kernels||2 Large|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Pancetta||3 Ounce, cut into 1/4 inch dice|
|Arborio rice||2 Cup (32 tbs)|
|Hot chicken stock/2 cans, 14 1/2 ounce each broth mixed with 4 cups hot water||8 Cup (128 tbs)|
|Red bell pepper||1 Small, cored, seeded and cut into 1/4 inch dice|
|Chopped fresh basil/1 teaspoon dried basil||2 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. If using fresh corn, remove leaves from corn and wipe with a damp towel to remove corn silk. Cut off stem end and hold corn upright on flat surface. To remove kernels, use a sharp knife to shave down ear of corn along surface of cob. If using frozen corn, defrost.
2. In a large saucepan, melt butter over medium heat. Add onion, garlic, and pancetta and cook 2 to 3 minutes, or until onion is softened but not browned. Stir in rice, salt, and pepper to coat evenly. Add 2 cups stock and stir until absorbed, 5 to 6 minutes. Stir in corn and red bell pepper. Continue to add as much stock as needed, 1 cup at a time, stirring, until rice is creamy and tender but still firm in center. The process should take 15 to 18 minutes from time you add first stock. Remove from heat and stir in basil and 1/2 cup Parmesan cheese. Pass remaining Parmesan cheese on the side.