Risotto isn't all that hard to make, and the corn and rice
give completely different textures to make it intriguing.
Serves 4 for main course or 6 for entree.
Chicken and Sweet Corn Risotto
A big pot with a heavy base
A small saucepan
A bowl with a lid (or just use a plate as a lid: improvising is fun!)
A soup ladle if you've got one
Something to stir with
Enough patience to stand by the stove and stir for about half an hour
1 medium onion
500g of chicken (breasts or thighs) cut into strips
A little butter or oil
1 litre of chicken stock (the one that comes in a long-life carton, not
2 cups of aborio rice (make sure you get this sort, it's important)
Half a cup of white wine 1 cup of frozen sweet corn kernels
Half a cup of parmesan cheese (more or less to taste)
Empty the carton of stock into the small pan, and
turn the stove on to low. You just need to keep it hot, not boiling.
Chop up the onion and brown it in the pot with some oil. Once it's cooked
take it out and put the chicken in with some more oil if necessary.
Stir it around until it's cooked all the way through, then put it in the
bowl and cover to keep warm. Put the onion back in the pot, add the wine
and rice and stir for a couple of minutes. Now add about a soup ladle
of stock to the pot and stir until all of the liquid is absorbed (probably
about 5-7 minutes) then add another ladle of stock and keep stirring until
all of that has been absorbed.
Keep doing this until all the stock is used up. With the second last ladle
add the sweet corn, and with the last ladle add the chicken and the parmesan
cheese and keep stirring. Serve with warm crusty bread.
This is ideal for eating on the couch in front
of the TV because if you've let the final batch of stock absorb properly
it clings together and doesn't tend to fall off the fork on the way to
your mouth. Hey, that's important for some of us!
La Tessla Belladonna