This Miso Corn Risotto blends the umami depth of miso with the sweet crunch of fresh corn, creating a comforting and flavorful dish. Finished with scallions, it's a Japanese-inspired twist on an Italian classic.
30 minutes
This Miso Corn Risotto blends the umami depth of miso with the sweet crunch of fresh corn, creating a comforting and flavorful dish. Finished with scallions, it's a Japanese-inspired twist on an Italian classic.
Fresh Corn Kernels, removed from cob
cups
Unsalted Butter, divided
tablespoons
Ginger, minced
teaspoons
Garlic, minced
cloves
tablespoons
Arborio Rice
cups
Sake
tablespoons
cups
Scallions, green parts thinly sliced
each
to taste
1. Sauté Corn
In a pan over medium heat, add half of the butter. Once melted, add the corn kernels with a pinch of salt and sauté until they start to caramelize slightly, about 3-5 minutes.
2. Sweat Aromatics
In the same pan add the minced ginger and garlic, and cook until fragrant, but not browned, about 2-3 minutes.
3. Caramelize Paste
Stir in the miso paste with the aromatics, cooking for about 2-3 minutes until fragrant. This step intensifies the miso flavor by lightly caramelizing it, adding a depth of savory umami to the risotto.
4. Toast Rice
Add the Arborio rice to the pan and stir to coat with the miso mixture. Cook until the rice is slightly translucent around the edges, about 2 minutes. Toasting the rice ensures each grain is well-coated in fat, leading to a better texture in the final dish.
5. Deglaze
Pour in the sake and stir, scraping up any bits stuck to the pan. Cook until the liquid is fully absorbed, ensuring the alcohol cooks off and only the flavor remains.
6. Cook the Rice
Begin by adding about half of the stock, stirring occasionally and allowing the rice to absorb the liquid before adding more. After the first addition has been absorbed, add the remaining stock in portions, stirring frequently. You should wait until each addition is mostly absorbed before adding more. This process should take about 18-20 minutes total. Taste the rice periodically; it should be al dente with a creamy consistency.
7. Finishing Ingredients
As the final step, stir in the second portion of butter to create a rich emulsion, giving the risotto a luxurious, creamy texture. Add the sliced scallions and freshly ground black pepper, stirring to combine. The scallions provide a fresh, oniony bite that pairs perfectly with the sweet corn and savory miso.
The flavor of the stock is crucial as it infuses the rice with depth and richness. For the best results, use a high-quality store-bought vegetable stock or make your own.
The addition of butter and Parmesan cheese at the end, known as 'mantecatura,' gives the risotto a luxurious, silky texture. Always do this off the heat to prevent the cheese from becoming grainy.
Don't rush the toasting step. It's an essential part of developing the risotto's flavor. The rice should be slightly translucent around the edges before adding liquid.
Whisk together the miso paste with some stock before adding it to the risotto to ensure even distribution throughout the dish without clumps.
Risotto requires attention and patience. Stirring constantly ensures that the rice cooks evenly and releases its starch, which gives risotto its signature creaminess.
Comments (0)