Wisconsin Asiago Corn Risotto
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 10 MIn.
Cook Time: 35 MIn.
Prep Time: 10 MIn.
Cook Time: 35 MIn.
What you need:
* 2 cans (15 oz. each) vegetable or chicken stock
* 1 c. (8 oz.) carrot juice
* 2 Tbsp. olive oil
* 1 onion, coarsely chopped
* 1 Tbsp. chopped garlic
* 1 c. Arborio or short-grained rice
* 1 (16 oz.) pkg. frozen corn, thawed, drained
* 1/4 c. chopped fresh Italian parsley
* 2 tsp. chopped fresh thyme or rosemary, or 1 tsp. dried thyme or rosemary
* 1/2 c. (about 2 oz.) grated Parmesan cheese
* 1/2 c. (about 2 oz.) grated Romano cheese
* 1/2 tsp. pepper
* 1 tsp. chopped chives
* 1 c. (4 oz.) shaved Asiago cheese
* 1 c. (8 oz.) carrot juice
* 2 Tbsp. olive oil
* 1 onion, coarsely chopped
* 1 Tbsp. chopped garlic
* 1 c. Arborio or short-grained rice
* 1 (16 oz.) pkg. frozen corn, thawed, drained
* 1/4 c. chopped fresh Italian parsley
* 2 tsp. chopped fresh thyme or rosemary, or 1 tsp. dried thyme or rosemary
* 1/2 c. (about 2 oz.) grated Parmesan cheese
* 1/2 c. (about 2 oz.) grated Romano cheese
* 1/2 tsp. pepper
* 1 tsp. chopped chives
* 1 c. (4 oz.) shaved Asiago cheese
What to do:
1. In a 2-quart saucepan, heat the stock and carrot juice until simmering.
2. In a Dutch oven, heat the olive oil; add the onion, garlic, and rice. Cook over medium heat, adding 1 c. of the simmering stock mixture. Stir the rice constantly; gradually add the remaining stock mixture. Cook for 25 to 30 min., allowing the liquid to be absorbed.
3. Add the corn, parsley, and herbs; stir in the Parmesan and Romano cheeses. Before serving, sprinkle with pepper and chives; top with the shavings of Asiago cheese.
2. In a Dutch oven, heat the olive oil; add the onion, garlic, and rice. Cook over medium heat, adding 1 c. of the simmering stock mixture. Stir the rice constantly; gradually add the remaining stock mixture. Cook for 25 to 30 min., allowing the liquid to be absorbed.
3. Add the corn, parsley, and herbs; stir in the Parmesan and Romano cheeses. Before serving, sprinkle with pepper and chives; top with the shavings of Asiago cheese.