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Saturday, 28 January 2012

Fresh Corn, Basil, Blue Cheese and Chicken Risotto

This was the simplest risotto I have made by far and it was light and delicious. The flavours I combined for this took 4 minutes to mix, the risotto itself takes about 18 minutes to cook. Watch this dude, he knows his business or read through some of my previous recipes  (Mushroom and Silverbeet Risotto, Asparagus Pea and Mint Risotto, Cacciatore Basil'd Chicken and Blue Cheese Risotto etc) for further ideas.

1 cob corn stripped, cob reserved
2 tbs blue cheese (more if required)
2 handfuls basil leaves
Zest of half a lemon and its juice
1 tbs extra virgin olive oil
Chopped store bought barbecued chicken
2 cups risotto rice
4 cups chicken stock (more may be necessary)
2 shallots finely diced
1 clove garlic whole
2 cloves of garlic minced
1 tbs butter
1 tbs olive oil
1 cup sparkling white wine (or white wine)
Salt and pepper
Sliced chilli

Blend the corn, blue cheese, whole garlic clove, basil and extra virgin in a hand held blender.
Heat the stock in a medium sized saucepan with the reserved corn cob. Using a large, heavy based frying pan with high sides, saute the onion and 2 cloves of minced garlic over a medium heat. When translucent add the risotto rice and toss to coat, toasting for about 1 to 2 minutes. Add the bubbly and allow to almost completely absorb. From this point add 1or 2 ladles of stock at a time when each previous one is almost absorbed, stirring occasionally. When the stock is almost all gone, try a few rice grains, if they are still quite uncooked add more stock to your saucepan and continue until cooked. This should take about 18 - 20 minutes. When adding the final ladle add the corn mixture, salt and cracked pepper, lemon zest and juice, the chopped chicken, stir to combine, add the lid and turn off the heat. Allow to sit for 4 for 5 minutes, check for seasoning, spoon into bowls, top with sliced chilli and serve.

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