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Golden goodness

September 11, 2009|By RICK NELSON / Minneapolis Star Tribune

Sweet-corn season is finally here and, unfortunately, it never lasts long.

This always-anticipated late-summer jewel tastes great on its own -- aided, perhaps by a shake of salt and a pat of butter -- but it also shines in soups, salads, side dishes and more.

Consider this possibility:

MICHAEL ROBERTS' CORN RISOTTO



Serves 4.

o The late Michael Roberts was the influential chef at the former Trumps in West Hollywood, Calif. and later at Twin Palms in Pasadena, Calif., which he owned with actor-director Kevin Costner. From "Saveur Cooks Authentic American" by the editors of Saveur magazine (Chronicle Books, $24.95).

8 tablespoons (1 stick) butter, divided
3 cups (about 6 ears) fresh corn kernels
1 green onion, peeled and minced
1 cup chicken stock, divided
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
12 fresh shiitake mushrooms, sliced
1/2 cup freshly shelled peas
Salt and freshly ground black pepper

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Preheat oven to 200 degrees. In a large skillet over medium heat, melt 4 tablespoons butter. Add corn and green onion and saute for about 1 minute.

Add 1/2 cup chicken stock, increase heat to medium high and reduce liquid quickly until mixture thickens. Add cream and stir occasionally, reducing liquid again until thick, about 5 minutes. Remove from heat and stir in cheese.

Transfer mixture to a food processor fitted with a metal blade and pulse once or twice (the kernels should be broken but not pureed smooth). Transfer mixture to an ovenproof baking dish, cover with aluminum foil and keep warm in oven.

In a medium skillet over high heat, melt remaining 4 tablespoons butter. Add mushrooms and saute for 1 minute. Add peas and remaining 1/2 cup chicken stock, reduce heat to medium and reduce liquid until it thickens, about 5 minutes. Fold mushroom mixture into corn, season with salt and pepper to taste and serve.

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