Chicken and Corn Risotto

Generally speaking, there are two schools of thought on homemdade stock. First, we have the ‘make a giant batch and freeze it’ camp; then we have the ‘make a little bit when you want to’ camp. I’m in the second camp. That said, I’m not a big stock maker. I like my Better Than Bouillon. The major exception here is when there has recently been roast chicken. Chuck them bones in a pot with a quarter of an onion, some garlic cloves, spices (rosemary, thyme, sage, black pepper) and any good veg scraps you happen to have on hand (in this case corn cobs.) Cover with water and let simmer for a few hours and there you go. Delicious stock and a delicious smelling house. If it’s is a bit weak, you can always reduce the stock a little to concentrate the flavor. Remember not to add any salt until after you’ve reduced it. Otherwise just enough salt can turn into way too much. Now that that’s out of the way let’s make some risotto!

OLYMPUS DIGITAL CAMERA

-1 1/2 cup short grain rice (Arborio is usually what Americans use although some prefer Carnaroli, which makes a nicer sauce but is more expensive and the rice stays firmer)

-4 1/2 to 5 cups broth (homemade or not)

-1/2 large onion, diced

-3 ears of fresh corn kernels (cobs in the stock)

-bits of chicken picked off the carcass

-2-3 Tablespoons oil

First things first, don’t rinse the rice. The reason I mention this is that many rice dishes want you pre-rinse. This will remove the starch which coats your rice, which is all well and good when you want your rice fluffy but is the exact opposite of what you want for risotto. The starch is what makes the sauce.  No rinsing.

Keep the stock in a small pot over a low flame to keep warm. If it gets too hot it will evaporate, so keep an eye on it.

OLYMPUS DIGITAL CAMERA

Step one is to sweat down your onions. To do this, combine the oil and onions in a large pot (I prefer my 6 quart dutch oven) set on a medium-low heat and stir. The goal is to get the onions translucent without any browning, so keep the heat low and stir often.

OLYMPUS DIGITAL CAMERA

Once you’ve accomplished this task (good job), add the rice and corn. What we’re concerned with here is the rice, so don’t worry about the corn. Stir the rice so it’s mixed in evenly and keep stirring so it toasts at the same rate. First it will go kind of clear, that’s good. When it starts to brown and smell a little nutty, it’s ready. Add the first cup of water. This will absorb pretty quickly but don’t add more that one cup at a time. Stir often and add each cup as soon as the liquid from the last one is soaked in. Allegedly, you need 3 cups of liquid for every 1 cup of rice. This is a lie. Err on the side of having too much liquid. Be patient, stir often, add the stock slowly. After adding the last of the stock, give it a taste, it will probably need salt and maybe some more spice. A little rosemary wouldn’t hurt in this recipe, and I find corn and black pepper go together very well. Since the chicken is already fully cooked, just stir that in at the end.

You’ll know it’s ready when the sauce is creamy and the rice is al dente, soft but not too soft. I like the word “toothsome”.

Advertisements
Tagged , , , , , , ,

4 thoughts on “Chicken and Corn Risotto

  1. Your risotto looks very delicious 😀

    Cheers
    CCU

  2. […] Chicken and Corn Risotto (simpleandcomplexjacob.wordpress.com) […]

  3. […] there aren’t little tricks out there that can help you improve certain dishes. Rinsing rice (except arborrio), and swapping bananas for eggs in scones come to mind. Here’s another: pretty much any soup […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.

salt and lime juice

food filled with nostalgia for mexico ♥

Vegan Monologue

Just food! No nonsense. Portland, OR.

Simply Made Kitchen and Crafts

Wholesome family living, simple recipes and crafts

Chef in disguise

Easy authentic middle eastern recipes

Fromage Homage

A British Isles Cheese Odyssey

Vegan Made Easy

Redefining my life, one meal at a time.

aquamarinestephblog

Writing, traveling, cooking & looking for ancestors....1 person at a time.

Life is Short. Eat hard!

Our Endless Search for Fantastic Food!

The Fresh Fresher

The balanced fast-food blog

brainypintsizer

A view of life from 5 feet (and 5 inch platform heels)

Culinary World Tour

Food, travel, reflections and the odd jostle.

sweetsavant

I cook, entertain and share my recipes, ideas and sometimes a stray thought or two

Sockmonkey's Kitchen

Foodie turned blogger. How'd that happen?

Getting to know CO

Exploring CO's wildlife, parks, events, and places of interest, plus cooking and whatever else I feel like blogging about!

sensitive flour

Gluten-free cooking, baking, eating

Cucina Amore Adventures

Drop in for an Espresso & an exciting bite to Eat. Lets share our crazy adventures!

The Solo Cook

The single's guide to growing, cooking and savoring food

Stef's Gastronomy

Life's too short tofu around

Afroculinaria

Exploring Culinary Traditions of Africa, African America and the African Diaspora

Rachel Gaffney's Real Ireland

Bringing the Real Ireland to your life

Rotem's Beyti

Cooking and eating adventures in Israel

thelittleloaf

Homemade Memories

Get Forked

Recipes, Ramblings & Restaurant Reviews

Sauce Boss

The Madness, Memoirs and Musings of a Culinary Dark Genius

Just Garnished

edibles jazzed up with a personal twist

A Crust Eaten

Living life one plate at a time

ButterNBourbon

Southern Gentleman's Indulgence

Mind Your Peas & Food

Mindful Food for Mindful Eaters

Chaos and Cookies

Where life and food come together!

NBC Latino

The Voice of American Hispanics

Fleur-De-Licious

Butter || Sugar || Real life

The Perky Poppy Seed

Everything Food from a Perky Personal Chef's Perspective

Cooking in Sens

Living, Drinking and Eating in Burgundy

Eating With Ziggy

Dining Well, Spelling Poorly

Nutty Kitchen

cook for life!

Melanie daPonte, Vegan Personal Chef

A Passion For Food...A Passion For Flavor!

Eating Whole

A vegan & allergy-friendly lifestyle.

Becca Steinhoff

Who, What, Where, When, Why

phickles

a small batch pickle company in Athens, Georgia ...preserving the best of every season!

Cook Up a Story

Super Foods for Growing Families

BitterSweet

Sweet Musings with a Bitterly Sharp Wit

Foodologie

A Blog about Balancing Health with a Constant Desire to Eat Cake

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: