The creative process for this recipe began over two years ago when I came home from the Bayview farm stand with a bag full of corn. In it’s inception, this recipe was actually a salad. I ‘d had enough of the corn salads that were out there and while most were lovely they all seemed to mimic one another and not providing my pallet with the variety it so desperately craves.
I set the corn to roast, then foraged through my kitchen for ingredients. I found a bit of left over pancetta, a wedge of parm, shallots and a handful of basil from the garden. My salad was coming together. The combination was successful aside from being a bit on the salty side. So, I cut the salt out of the recipe, after all the parm and pancetta add enough salt on their own, but it still wasn’t enough. Next I cut it with a bit of watercress which worked quite well, but I just couldn’t leave this recipe alone, it seemed like a recipe that was only halfway finished. Then a few months ago as I was stirring up a pot of porcini risotto to fortify myself against the New York winter’s chill, it came to me, translate the salad into a summer risotto. Eureka!
It has been several months since that “aha” moment and for weeks now I have been waiting for early corn to hit the produce stalls at Pike Place. Yesterday I found my sweet corn at my new favorite veggie stand, Corner Produce. I also picked up a slab of pancetta cured by none other than the King of all things Porcine Armandino Batali* (but more likely by his daughter Gina or an employee). I am really excited about this because this will be the first product from the famed Salumi I have ever had. It was lovely to see my piece come from a beautiful rustic hand tied roll instead of something that had been pressed together and crammed into plastic. The remaining ingredients were already waiting for me in my cupboard or on the balcony, so there was nothing left to do but stir.
Now, I know there are those of you out there who are nervous about trying your hand at risotto. My advice to you is to take a deep breath, calm down and listen carefully; risotto is rice and I promise it will not bite you, (unless of course your rice comes alive to exact revenge for years of mistreatment). Risotto is made up of several parts, the base (or sofrito), the broth, the rice and the goodies. It is best if you read your recipe through first and prep everything before you start, because risotto is not one of those dishes you can multi-task your way through. Make sure your broth is hot, adding cold stock arrests the process and won’t allow the rice to achieve it’s maximum creamy potential. This brings me to the next part, once you begin the absorption stage do not abandon your pot and stir often. The stirring helps develop the creaminess and prevents the sticking risotto is so famous for. Also keep your temperature on medium to medium high, when you add in each ladle of broth you should hear the pan sizzle. If you are adding in any goodies, they are best mixed in after the absorption phase is complete. Any veggies or meat should be cooked separately so as not to overcook the risotto.
The risotto we had for dinner last night was creamy, soft, toothsome rice laced with salty bits of pancetta and basil with every bite offering a sweet burst of roasted corn. The flavors were full of summer and the perfect solution to my recipe conundrum.
Sweet Corn Risotto with Pancetta
1/2 c Pancetta, small dice
5 Shallots, small dice
1 c Arborio** rice
2 Garlic cloves, smashed and minced
1 c Sauvignon blanc
4 c Low or no sodium chicken stock
1/2 tsp Freshly ground pepper
2 Ears corn, roasted and kernels removed
1-2 TBS Basil, chopped
1/2 c Parmesan cheese, grated
Combine sauvignon blanc and stock in a sauce pan and simmer.
Heat a medium sized pot over medium to medium high heat and render the pancetta. Once the pancetta is crispy, remove it with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the shallots and saute until soft before adding in the garlic and rice. Stir well to prevent sticking and cook until the rice goes a bit translucent, then it is time to add in your first ladle full of broth.
At this point you add in the stock a ladle full at a time, stirring between each addition and allowing the broth to absorb before adding another. This process will take about 20 minutes. I do not recommend you leave the pot or try to preform another task during this time, just stir. Stir like the dickens!
When all of the stock is incorporated turn your burner down to low or off and stir in the pepper, corn kernels, basil, crispy pancetta and grated parmesan. Serves 4.
Enjoy!
Note: Once you have mastered the absorption process the possibilities for flavor combinations are endless.
*Could the Batali’s be more awesome? Honestly. I wonder if they would be interested in adopting a 29 year old?
** Risotto must be made with short grained rice that has a high starch content. Arborio is my favorite.
Hmm, I’m one of those who dare not do a risotto. In fact I haven’t done a risotto because it scares the wotsits out of me. So now, thanks to you I may be a risotto virgin (be gentle it’s my first time!) and give it a try.
When you say ‘stir like the Dickens’ you mean a lot or fast… or fast and often? I’m assuming you mean a lot but I don’t want to make a mess of it.
How do you roast sweetcorn? Clearly I need to cook a lot more than I do… sigh!
Also, I am sure the Batali’s would be getting the best of the bargain adopting you … a young person of merely 29 years.
Could you hear the distinctive sigh come out of me from down here? Goodness, it looks divine!
Do tell, was the pancetta just spectacular on its own or what? Gotta know!
Griffin, both if it’s sticking, but only frequently if everything is going according to plan. As for the corn , all you need to do is pop it in a hot oven for 30 minutes or so.
Jen, the pancetta was wonderfully salty, porky and perfect. I am totally sold on Salumi.
Thanks guys!
Ulp, I hope it doesn’t do things like sticking, Erin!! Does it matter if the corn is frozen (which is more likely here)?
Hmm, good pancetta is fabulous isn’t it?
Thank you, o fabulous one!
Griffin, I think it would be alright to use frozen corn. Use about a cup and a half.
You’re giving me a fat head!
I’m still a starter at risotto so thanks for all the tips!
That looks delicious!
I hope they help you perfect your risotto! Thanks joey.
Thanks Erin. You only get a fat head if you’re an eater of balloons. As you’ve eaten risotto, you should be fine… and indeed, dandy!
I worship at your feet o amazing one… quick, more risotto!
You’ll just have to wait until fall for me to unleash my next risotto!
Erin,
This looks soooo gooood!!!! Thanks for the post. Risotto is not hard to make as you point out. I notice your final product is a bit wet in the photo, that’s means it is perfectly executed. Great work.
– Marc
Why thank you Marc!
This looks fabulous, Erin! I love that the corn is roasted to add even more flavour and texture. Yummy!
Hi Erin-
Late to the party again! =(
Steve has had gastric bypass surgery and we’re not cooking anymore. But, even so, I am in awe that you got neat little kernels. I gave up taking fresh corn from the cob years ago because all I could ever do was get blocks of stubby little tops with a knife or brutalized pieces if I used one of those circular gadgets you force a whole ear through.
Will you share your technique for those tidy triangular kernels?
Thanks also for sharing how you developed a recipe. I’ve always wondered about that process. I imagine is different for different people and different events or recipes. Still, I think it’s as interesting to hear how one comes together as it is what it becomes.
Have to second the thought that it’s merely a different way to cook rice. I was also once intimidated by the “rep” that it was futzy and took forever. Nevertheless, I’ve never had one fail or gotten bored at being at the cooktop when the aromas are wafting right in my face! In fact, it’s one of the things I taught each kid leaving the house and two of them lived on it for several years at school. ;>
Got to go check up on all the things you’ve been up to in Seattle.
Hello Rainey! I hope Steve is recovering well after his surgery.
When I remove the kernels from the cob, I angle the blade in just a touch and use a sawing motion. I also hold the corn perpendicular to the cutting board by the stem. I hope that helps!
Thanks. He’s doing fine physically. There’s just a serious learning curve about how to completely revamp his life and balance all the nutrition he has to get in with a very small capacity and no appetite.
I told him we really went about this wrong spending a small fortune on remodeling the kitchen before we spent another one remodeling his stomach. =o
Thanks again for the kind words and good thoughts. ;>
I have been on C and Z lately and been wondering where you were Rainey. I took a peek here and find you are doing relatively well. I’ll keep you in thoughts and prayers.
How kind of you, Varnadore, but he’s already out on his way to play golf. Now it’s all just learning and making changes. ;>
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