Wednesday, July 27, 2011

Week 3: Marcie's Sweet Corn Risotto with Wild Rice and Prosciutto

I found the idea for this recipe in the August 2011 issue of Midwest Living magazine, but had to change a few things because grocery stores in Sun Prairie don't carry pancetta.  The flavor of the completed dish was good, but the sweet corn flavor got a little lost amidst the chardonnay and prosciutto flavors.  The sweet corn added a nice little juicy burst of texture to the creamy Arborio and chewy wild rice textures.  Ben enjoyed this too (of course he did, it has prosciutto) but Amelia did not care for corn mixed with her rice.  Oh, and I decided I can't make risotto again unless Ben is home to help watch the girls.  Megan wasn't content to play in the kitchen, and I kept having to run after her to make sure she wasn't getting into trouble (or that Amelia wasn't dragging her around by the leg, like I caught her doing once during the cooking last night.)

Sweet Corn Risotto with Wild Rice and Prosciutto
(serves 4)

1 tbsp butter
1 tbsp olive oil
3 oz prosciutto, chopped
1/4 large onion, finely chopped
5/8 cup uncooked Arborio rice
1/2 cup dry white wine (or chicken broth)
1/8 tsp crushed red pepper
14 oz chicken broth
2 ears of sweet corn, kernels removed
1 cup cooked wild rice (1/4 cup uncooked wild rice, cooked in 3/4 cup water for about an hour)
1/4 cup parmesan cheese
1 tbsp butter, cut into pieces
1/4 tsp black pepper
snipped parsley for garnish
freshly shaved parmesan cheese for garnish

1. In a large skillet, heat the butter and olive oil over medium-high heat.  Add prosciutto, cook and stir for 8 minutes, or until nicely browned.  Using a slotted spoon, remove the prosciutto from the skillet and drain on paper towels.  Add the onion to the drippings in the skillet, cook and stir until softened, about 5 minutes.

2. Add Arborio rice to onion in skillet; cook and stir over medium heat until rice is slightly browned, about 4 minutes.  Add half of the prosciutto, white wine and red pepper.

3. Add 1/2 cup of chicken broth to the skillet, and continue to cook, stirring frequently, until liquid is absorbed.  Continue adding chicken broth in 1/2 cup increments, cooking and stirring until all chicken broth has been absorbed (about 20 minutes).

4. Stir in corn, cooked wild rice, 1/4 cup cheese, butter pieces and black pepper.  Cook on low for 3 minutes, stirring frequently.  Cheese should be melted.

5. Top with remaining prosciutto, chopped parsley, and shaved parmesan to serve.

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