by JennT1981
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my 47 recipes »
JennT1981's Notes:
1 tablespoon unsalted butter Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1/4 teaspoon cumin Ask a question about this ingredient
1 cup arborio rice Ask a question about this ingredient
1/4 cup white wine Ask a question about this ingredient
29 ounces chicken broth Ask a question about this ingredient
10 ounces frozen corn, thawed Ask a question about this ingredient
1/3 cup whole milk Ask a question about this ingredient
2 tablespoons freshly grated parmesan Ask a question about this ingredient
4 ounces fresh mozzarella, diced Ask a question about this ingredient
1/4 cup cilantro, minced Ask a question about this ingredient
1 pinch salt, to taste Ask a question about this ingredient
1 pinch pepper, to taste Ask a question about this ingredient
In a heavy sauce pan melt butter over medium heat and add garlic and cumin, sauté for 1 minute.
Ask a question about this stepStir in rice and cook just until almost golden, stirring constantly about 3 to 5 minutes.
Ask a question about this stepBegin adding broth a ladle at a time, stirring constantly and allowing rice to almost dry out in between broth additions. This should take about 20 minutes.
Ask a question about this stepAdd corn, reduce heat and cook another few minutes.
Ask a question about this stepStir in whole milk, parmesan, mozzarella, cilantro, salt and pepper. Let warm through a few minutes and serve immediately.
Ask a question about this step
Merrill is a co-founder of food52.
I've made risotto before, and a lot seems to hinge on the stirring and addition of broth. Can you just double a recipe for risotto by doubling the quantities, or is there more of a science to it?