Corn Risotto

1. 1

   Heat the corn stock in a separate pot

2. 2

   In another pot add the butter and once it's melted the shallot. Once the shallot is translucent add the corn. Saute for a few minutes then add the rice. Cook the rice-corn mixture until the rice is translucent then add the marsala. Reduce marsala by half. Add the smoked paprika, red pepper flakes and 2 ladles of hot corn stock. Allow this to cook stirring frequently until the stock is absorbed, then add another 2 ladles of stock and continue with this process until the rice has absorbed enough stock that it is cooked through but not mushy. You may not need all of the stock.

3. 3

   Add the pecorino, cream salt and pepper to the risotto and stir to combine.

4. 4

   Divide into 4 portions and top with marjoram.

* Per serving · 4 servings · Values may vary.

No additional tips available.