Faux Corn Risotto

2h 55m

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!

Want to make your own vegetable stock? Find it here on CREME!

Bring 1 cup of water into a boil in a small saucepan over high heat
Add ¾ cup of corn flour and 1 cup of water to a bowl. Stir to dissolve the lumps
Add the corn flour and water mixture to the boiling water. Stir constantly until it thickens
Spread over a silicone baking sheet, making a thin layer
Bake at 155 °C for 50m until the tuile is dry and crispy
The corn tuile is ready
Fill a saucepan halfway with vegetable oil and bring it to 170 °C over medium-high heat
Dip a chinois or a deep heatproof sieve into the oil. Add ½ cup coarse grits, 1 tbsp at a time, and fry until they burst and turn into small popcorn
Let them drain over paper towel and season with salt to taste
Small dice ½ red onion
Finely chop 2 large garlic cloves
Place 1 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
Place 1 corn cob on a cutting board, and run a knife along it to remove the kernels. Repeat it with the other corn cob
Transfer the corn kernels to a blender and add 1 cup of coconut milk
Blend on high speed until completely smooth
Sieve the corn and milk mixture into a saucepan, and discard what's left in the fine mesh sieve
Transfer to a saucepan and cook over medium heat, stirring constantly until it thickens. Remove from the heat
The corn cream with coconut milk is ready
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 ½ tsp of sweet paprika and the cooked kernels. Sautée until everything is combined
Add 2/3 cup of vegetable stock
Add ½ cup 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!