Cold Weather Comfort Food: Risotto
Stay cozy by making these warm winter risottos. One features ham and corn and the other an ode to the Alps, using nutty Alpine cheeses. We always make our risotto with Organic Carnaroli Rice from Abruzzo, Italy and Denver Bone Broth for max flavor.
Ham & Pan-Roasted Corn Risotto
Here’s an easy recipe for creamy risotto with natural sweetness from pan roasted sweet corn. As with any risotto dish, the quality of the rice (we prefer Carnaroli) and the quality of the stock (Denver Bone Broth) really make the dish. We like to serve this next to a protein, like ham, crispy prosciutto or pork loin, but it also works well with roasted vegetables, like asparagus.
Ingredients
250g. Carnaroli Rice
4-5 Cups of Chicken Broth
2 shallots or 1/2 sweet onion
4-5 Tbsp butter
1/4 Cup fresh grated Parmigiano Reggiano
1/4 Cup white wine
Good quality Balsamico for serving
Directions
- Bring stock to a simmer in a medium saucepan
- In a large cast iron or nonstick pan melt the butter at medium high heat, add the corn and roast stirring frequently until browned (about 12 minutes), add the rice and and stir to coat with butter and cook another 2-3 minutes to toast rice. Pour in the wine and evaporate off for another minute
- Cook the Risotto in traditional method, adding 1 cup of stock at a time and stir over medium heat until is is incorporated, then add another cup and repeat. Continue until rice is fully cooked and has a rich creamy texture. (If you need additional stock add water to the saucepan when it gets low). This should take a bout 20-25 minutes
- Turn of the heat and fold in the Parmigiano Reggiano along with 1 Tbsp of butter or Olive Oil, add meat or vegetables if using. Season to taste with salt and pepper
- Drizzle with Balsamico for serving
Alpine Cheese Risotto
Ingredients
a few tablespoons Butter or Oil
1 Onion, diced
1 cup Carnaroli Rice
1/4 cup White Wine (optional, you can also increase the broth)
2-3 cups Denver Bone Broth
Salt and Pepper, to taste
1 cup Appenzeller, grated
Optional stir-in's: Sautéed Mushrooms, Gorgonzola
- Over medium heat, heat the butter or oil in a large sauce pot.
- Add the onion and saute until transparent.
- Meanwhile, warm the broth in another saucepan.
- Add the rice and stir to combine. Toast the rice in the oil for a few minutes.
- Add the wine and cook until it has evaporated (about 1-2 minutes).
- Add the warmed broth a little about a 1/2 cup at a time, stirring frequently. Keep the temperature low, at a low simmer.
- Once a 1/2 cup of broth is absorbed, add another until fully cooked, al dente, about 20 minutes.
- Remove from heat and stir in the cheese. Taste, adjust flavor with salt and pepper.
