Corn and Rice Grits Risotto

cheese, middlins, rice, rice grits -

Corn and Rice Grits Risotto

Corn and Rice Grits Risotto

Adapted from Cooks Illustrated

 4 1/2 cups of corn cut from the cob (keep the cobs) (you will need 6-8 ears of corn)

Warm water

2 tablespoons butter

1 large shallot, minced

2 teaspoons salt

1 clove garlic, minced

½ teaspoon pepper

1 ½ cups rice grits

3 sprigs fresh thyme

½ cup Parmesan cheese, grated (plus more for topping the risotto)

¼ cup sour cream

1-2 cups reduced sodium Swanson chicken broth, warmed

½ teaspoon lemon juice

After cutting the kernels off the cob, scrape the cobs to remove the remaining pulp. Add the pulp and 3 cups of kernels to a blender (save 1 ½ cups of kernels to stir in later). Blend the kernels and pulp on low speed until pureed (20-30 seconds depending on your blender). While the blender is running, add ½ cup of warm water. Increase speed to high and blend until smooth. Strain this puree into a large measuring bowl. If you are using a high-powered blender (like a Vitamix), you won’t have any solids remaining, but if you do, pour the puree through a fine-mesh strainer. You should have about 2 cups of the liquid.

Melt the butter in a large Dutch oven over medium heat. Sautee the shallot, salt, garlic, and pepper for about a minute. You don’t want the mixture to brown, so make sure to stir often. Add the rice grits and thyme sprigs. Stir the rice for 2-3 minutes making sure the butter coats the grains.

Pour in 4 ½ cups warm water. Turn the heat to medium-low, cover, and simmer for 14-17 minute. Stir every five minutes. The mixture should be somewhat thickened.

Gently stir in the corn puree and continue to cook, stirring constantly, for about 3 minutes. The risotto should be creamy, and the grains should be tender.  Stir in the Parmesan cheese and the reserved corn kernels. Remove from heat, cover the pot, and let stand for 5 minutes.

Stir in sour cream and lemon juice. Stir in enough chicken broth to loosen the rice grits and bring the mixture to the consistency you prefer. Remove the thyme sprigs and season to taste. Serve immediately and top with extra Parmesan.