Ingredients:

  • 4 ears of fresh sweet corn (husks removed)
  • 6 cups water
  • 1 tsp sea salt
  • 1 bay leaf
  • 1.5 cups (300g) Arborio rice
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 large shallot, finely minced
  • 2 cloves garlic, grated
  • 1/2 cup (120ml) Dry white wine
  • 1/2 tsp Fresh thyme leaves
  • 1/4 cup (25g) Freshly grated Parmesan cheese
  • 1 tbsp (14g) Unsalted butter
  • 0.5 lemon, juiced
  • 0.25 tsp black pepper
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Cut the kernels off the corn cobs and set aside. Use the back of a knife to scrape the cobs over a bowl to collect the 'corn milk'.
  2. Place the stripped cobs into a stockpot with 6 cups of water, 1 tsp sea salt, and a bay leaf. Simmer for 20 minutes to create the corn stock, then keep on low heat.
  3. In a Dutch oven, heat olive oil over medium heat. Sauté minced shallots until translucent, about 3-4 minutes.
  4. Add the Arborio rice (tostatura phase). Stir constantly for 2 minutes until the edges of the grains are translucent but the centers remain white.
  5. Pour in the white wine to deglaze the pan. Stir until the liquid is almost entirely absorbed by the rice.
  6. Begin adding the warm corn stock one ladle at a time, stirring frequently. Wait for each ladle to be absorbed before adding the next.
  7. Halfway through the cooking process (about 10 minutes in), stir in the reserved corn kernels and the collected corn milk.
  8. Continue adding stock until the rice is al dente and creamy. Remove from heat.
  9. Fold in the Parmesan cheese, butter, fresh thyme, and lemon juice. Season with black pepper and garnish with chives or microgreens.