Risotto with Corn
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 50 Pounds/200 Servings

  • 4 pounds corn on the cob kernels
  • 37½ fluid ounces olive oil
  • 3½ pounds Spanish onion, minced
  • 1 pound shallots, minced
  • 9½ pounds Arborio rice
  • 1 quart white wine
  • 4 gallons vegetable stock (preferably corn stock)
  • 1 pound unsalted butter
  • 1¾ pounds fresh sage, chopped

Blanch corn in salted, boiling water. Cool. Sweat onions and shallots in oil. Add rice and toast for several minutes, stirring until rice is completely coated with oil. Deglaze with white wine and continue to stir until wine is absorbed by the rice. Add stock in small batches, one ladle at a time. Stir until rice absorbs the stock before adding the next batch of stock. When the risotto is nearly done, stir in corn. The rice should be creamy while remaining al dente in the center. Remove from heat and finish with butter and herbs. Adjust seasoning.




   Published: February 2005