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In the Kitchen with Chef Ryan: Sweet Corn Risotto with White Truffle
September 23, 2020

In the Kitchen with Chef Ryan: Sweet Corn Risotto with White Truffle

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Introducing our new Wally's TV series, In the Kitchen with Chef Ryan! Learn secret recipes from inside the Wally's Kitchen, hosted by our Executive Chef, Ryan Kluver.



This week's dish is inspired by White Truffle Week at Wally's! Make chef's Sweet Corn Risotto with White Truffle and enjoy this beautiful meal right at home.



Sweet Corn Risotto with White Truffle

(serves 2)

1c arborio rice (ideally aquarello brand)

3-4c vegetable stock

2-3tbl unsalted butter

1/2c fine grated parmesan (I prefer an aged parmesan like red cow or equivalent)

1c cut yellow sweet corn kernels

*1c sweet corn puree (recipe follows)

few drops white truffle oil

white truffle to taste


Directions:

Take a medium sauce pot and bring 1c veg stock to a simmer. Add arborio rice and stir to coat. Bring back to a simmer and lower heat to a light bubble. Slowly reduce stock, stir and then add more stock to cover. It will take about 3.5-4 additions of stock to cook risotto. The rice will be very al dente and and as it gets closer to finishing it will really start to open up and release its starch. When rice is tender stir in the corn kernals, butter and corn puree. Allow to melt and bind and then adjust the consistency with more stock as needed. Give the rice a taste and add the parmesan, then taste again and adjust with salt and a few drops of truffle oil. When ready take the Risotto to your plates and top with some additional shaved parmesan and few more drops of oil. Shave a generous amount of white truffle over the top.

*Corn Puree

2c yellow sweet corn kernels

1/2 shallot, sliced thin

1tbl unsalted butter

1c heavy cream

salt and pinch sugar to taste

Directions:

Heat a medium sauce pot over medium high heat and melt your butter. Add in the sliced shallot and allow to sweat for about 1-2 minutes. Add in the corn and stir to coat. Season with some salt, a small pinch of sugar and add the cream. Bring this to a boil and turn the heat down to a low simmer. Make sure to stir corn fairly regularly as mixture can stick and burn. When cream is reduced and thick place everything in a blender and blend on high speed to a very creamy consistency. Strain out corn mixture and set puree aside until ready to cook risotto.

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