Miso Corn Risotto

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.