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Creamy Corn Risotto with Almonds and Thyme Recipe

Name: Creamy Corn Risotto with Almonds and Thyme
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 ears of fresh corn; 1 medium-sized onion; 40 g unsalted butter; 280 g Arborio rice; 150 ml dry white wine; 1.4 l chicken stock; 60 g almonds; 90 g Pecorino Romano cheese; 1 bunch of thyme; Salt to taste; Black pepper to taste; 2 tablespoons olive oil

Stashcook

This is a creamy rice dish with sweet corn and crunchy almonds. It's cooked slowly to make it soft. We use cheese and herbs to make it taste really good. You can make this for a yummy dinner!

Ingredients

2 ears of fresh corn

1 medium-sized onion

40 g unsalted butter

280 g Arborio rice

150 ml dry white wine

1.4 l chicken stock

60 g almonds

90 g Pecorino Romano cheese

1 bunch of thyme

Salt to taste

Black pepper to taste

2 tablespoons olive oil

Method

Begin by preparing the corn. Remove the husks and silk, then boil the corn in water for 5 minutes. Once cooked, let it cool and slice the kernels off the cob.

Finely chop the onion. In a large pan over medium heat, melt the butter. Add the chopped onion, half of the corn kernels, a few thyme leaves, and season with salt and pepper. Cook for 7-8 minutes until the onion is soft and translucent.

Stir in the Arborio rice and cook for another 2 minutes, ensuring the rice is well coated in the butter and starts to look slightly see-through at the edges.

Pour in the white wine and stir continuously until the wine has mostly evaporated.

Gradually add the chicken stock, one ladle at a time, stirring constantly. Wait until each ladle of stock is absorbed before adding the next. This process should take about 20-25 minutes.

While the risotto is cooking, roughly chop the almonds and toast them in a dry pan until golden. Remove from the pan and set aside.

Grate the Pecorino Romano cheese and set aside.

In a small pan, heat the olive oil and fry the remaining thyme leaves until crispy. Remove from the oil and drain on a paper towel.

Once the risotto rice is al dente and creamy, remove from heat. Stir in the grated cheese, most of the toasted almonds (save some for garnish), and the remaining corn kernels.

Cover the risotto with a lid and let it rest for 5 minutes.

Serve the risotto garnished with the crispy thyme leaves, a sprinkle of the reserved toasted almonds, and a drizzle of the thyme-infused olive oil.

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