Corn risotto with basil oil aroma
Suggested material offered in store
5 ears of corn, shelled
4 tbsp. butter
150gr leeks (white part) thinly sliced
450 g Carnaroli or Arborio rice
4 oz of white wine
8 cups of vegetable broth* (see recipe at the bottom)
2 tbsp. chives
50gr mascarpone cheese
100gr parmesan cheese or more
Basil oil* (see recipe below)
Salt and pepper to taste
4 celery stalks with leaves
1 small fennel bulb cut into pieces
2 whole leeks cut in pieces
7 liters of water
In a large pot add the water and the vegetables. Bring to a boil and cook over low heat for 45 minutes. Once finished, reserve on very low heat.
20gr of basil leaves
150ml of olive oil
Place the leaves and the olive oil in the container of the blender foot and mix well.
In a 24cm Julienne pan
Heat the butter in a 24cm Julienne pan, add the leeks, cover and cook until transparent.
Increase the temperature and add the rice. Coat rice well with fat and cook for 3 minutes.
Deglaze with white wine over low heat and let evaporate. Mix well.
Add a ladle of hot broth to the rice and stir constantly until the rice absorbs the liquid. Repeat this process, one ladle at a time, you should use 6-8 cups of broth.
After 15 minutes of cooking the rice, add the raw corn and continue cooking for 5 minutes.
Turn off the heat and add the chives, basil oil and mascarpone and mix well. Add 1 cup of broth.
At the very end, add the parmesan and 50 g of butter, mix well and serve.
- If you have extra risotto, you can make Suppli al telefono (recipe at the bottom of the page)
Suppli al telefono
200gr of risotto
50gr grated parmesan cheese
100gr mozzarella cheese, cut into cubes
2 beaten eggs
Sunflower oil for frying
Add the egg and parmesan to the risotto and mix well.
Wet your hands slightly and shape the rice into a ball (the shape of an egg)
Form a small hollow in the ball and push 1-2 cubes of mozzarella into it. Shape the ball and set aside.
Repeat the operation for the whole mixture.
Pour the flour in a flat plate, the two eggs in a hollow plate and beat them, then the breadcrumbs on a flat plate. Dip each rice ball into the flour and shake off the excess.
Then pass each rice ball through the two beaten eggs, and then through the breadcrumbs.
Preheat the oil in the deep fryer to 350°F (175°C).
Preheat oven to 375F
Dip the supplì in the oil and fry for 2 to 3 minutes or until golden.
Transfer to paper towels.
Place the supplì on a baking sheet and bake in a preheated oven at 375F for 10 minutes, this will allow the cheese to melt. When you eat it, the cheese will stretch like a telephone wire.
Serve plain or with a tomato sauce.
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