Creamy Corn Risotto

I tend to make a lot of mistakes when cooking. I won’t read the directions entirely through or will completely forget to pick up an ingredient and then at the last minute need to improvise. This time around, I actually read through the directions beforehand and had everything I needed, except I waited to long to use the Lobster and it had already gone bad. What an expensive mistake! So this recipe was originally a Lobster Corn Risotto, sigh. Anyways, it was still delicious and worth sharing!

Ingredients:

• 3 cups water
• 2 cups chopped onion
• 2 celery stalks, chopped
• 2 (8-ounce) bottles clam juice
• 1 tablespoon butter
• 3/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1 1/4 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1 cup frozen corn kernels
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/3 cup chopped green onions
• 1 tablespoon fresh lemon juice

Add 3 cups water, 2 cups onion, celery, and clam juice to a pan and bring to a simmer over medium heat.

Cover and cook for 20 minutes. Strain the mixture over a bowl and reserve the stock. Add the stock back to the saute pan and keep warm over low heat.

Melt the butter in a medium saute pan over medium heat. Add 3/4 cup onion and the garlic. Cook for 3 minutes, stirring frequently.

Add the rice and cook for 2 minutes, stirring constantly, until the rice becomes translucent.

Add the wine and salt and cook for 2 minutes or until the liquid is mostly absorbed.

Add the stock 1/2 cup at a time, stirring frequently until each portion of the stock is absorbed before adding the next.

Stir in the corn and cook for 2 minutes until heated through.

Remove from heat and stir in the cheese, green onions, and lemon juice.

So this was a really tasty side dish. But I think it goes without saying the lobster would have made this a truly amazing meal. I’m happy the flavors of the risotto still worked even without the lobster though!

This would be a yummy side with grilled chicken or steak.