Corn and caraway risotto with Swiss chard from Eats Well with Others by Joanne Bruno

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Notes about this recipe

  • Vanessa on August 25, 2013

    This risotto features a technique I've never used with corn: strip the kernels from the cobs and puree them. The recipe said to add to the onion/butter mixture with the rice, but I waited until about 10 minutes into cooking the rice (my pureed corn was pretty wet and I didn't think it was going to help the rice get that nice initial "cook" in the butter. The result was incredibly creamy and rich, and the caraway seeds and corn went together really well too (a combination that I've also not seen before). Really good risotto! (I also skipped the Swiss chard, serving roasted broccoli on the side instead.)

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