Faux Corn Risotto
A version of a risotto that doesn’t use rice! The Faux Corn Risotto is a delicious dish that presents corn in different forms: cooked in the cream, as popcorn, and as a tuile. It takes some effort to make, but ends up being a simple, delicate and flavorful dish, perfect for making for dinner parties. It can be eaten on its own or served as a side-dish for grilled meats and vegetables!
Small dice <quantity>½</quantity> red onion
Finely chop <quantity>2</quantity> large garlic cloves
Place <quantity>1</quantity> corn cob on a cutting board, and run a knife along it to remove the kernels. Repeat it with the other corn cob
Fill a small pan with water and place it over high heat
Add the corn kernels and salt to taste. Mix it and cook until the kernels are tender
Sieve the corn and milk mixture into a saucepan, and discard what's left in the fine mesh sieve
Strain the cooked corn kernels
Add extra virgin olive oil to taste in a skillet over medium heat. Add the minced garlic and sautée it until fragrant
Add the onion and mix
Add <quantity>½<unit>tsp</unit></quantity> of sweet paprika and the cooked kernels. Sautée until everything is combined
Add <quantity>2/3<unit>cup</unit></quantity> of vegetable stock
Add <quantity>½<unit>cup</unit></quantity> of the Corn Cream with Coconut Milk and sautée, stirring constantly to combine everything
Season with salt and ground black pepper to taste. Mix well
Add tabasco sauce to taste and mix it
Place a portion of the corn on a serving dish, and gently tap underneath it to evenly distribute it around the dish
Sprinkle sweet paprika to taste on top of it
Sprinkle the Grits Popcorn to taste over the corn
Garnish with broken pieces of the Corn Tuile
The faux corn risotto is ready! Enjoy!
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