For dinner tonight, we took inspiration from my friend Karen. Given that we started cooking at 7pm, we skipped making the cakes and went right for the risotto, topping it with some homemade salsa.
Parmesan Corn Risotto CakesThe risotto was fantastic and paired incredibly well with the salsa. Formed into cakes and fried as Karen recommends, this would make an amazing first course.
from Karen at Promoting Central Indiana's Local Food Culture
Fresh Corn Stock:
4 ears fresh corn kernels removed and reserved
1 yellow onion, chopped
4 garlic cloves crushed
2 bay leaves
Few sprigs fresh oregano, parsley, thyme
1 tsp. black peppercorns
2 tsp. coarse salt
8 c. cold water
Place stock ingredients into a pot and cover with water. Bring to a boil and simmer, partially covered for 45 minutes. Strain and keep warm (you will need 4-5 cups in total for this recipe).
1 T. butter
1 T. olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
1/2 tsp. salt
1 c. Arborio rice
2 c. fresh corn
1 c. white wine (optional)
1 c. grated Parmesan cheese
1 c. fine cornmeal (I have made these with and without these ingredient - just depends on how "crispy" you like these)
Heat butter and olive oil in a large heavy saucepan and sauté onion and garlic until translucent. Add the rice and cook stirring until the rice is well coated. Add the corn, season with salt and sauté several minutes. Pour in the wine and simmer until absorbed. Now start adding warm corn stock, one cup at a time. Keep stirring and add the next cup of stock only when most of the liquid is absorbed and the rice looks creamy. When the rice is tender but the grains still lightly firm to the bite remove risotto from the heat and stir in the Parmesan cheese. Season to taste and spread the risotto into a baking pan to speed cooling. Cover and refrigerate. The recipe can be prepared up to this point one or two days in advance.
To sauté the cakes, form the risotto into round cakes and dredge in cornmeal. Fry in hot olive oil until golden and crispy on both sides.