Name: Saffron and Sweet Corn Risotto
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 6 servings
Ingredients: For sweet corn purée:; 1 lb. frozen sweet corn; 1 cup boiling water; For risotto:; 2 Tbsp. unsalted butter; 1 cup arborio rice; 6 cups boiling water, divided; 2 cups sweet corn purée; 1 cup shredded Parmesan; 2 Tbsp. créme fraîche or sour cream

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Saffron and Sweet Corn Risotto

Recipe by Michael Kimball, Savory Spice Test Kitchen

All-Purpose Cooking

Saffron shines in this sunny, silky risotto that's sure to brighten your day!

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Serves 6 servings

Prep Time 10 minutes

Cooking Time 30 minutes

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Ingredients

For sweet corn purée: 1 lb. frozen sweet corn 1 cup boiling water For risotto: 2 Tbsp. unsalted butter 1 cup arborio rice

2 tsp. Freeze Dried Shallots

½ tsp. Minced Garlic

½ tsp. Spanish Coupe Saffron

¼ tsp. Premium French Thyme

6 cups boiling water, divided 2 cups sweet corn purée 2 ½ tsp. Saffron Salt 1 cup shredded Parmesan 2 Tbsp. créme fraîche or sour cream

Directions

Step 1 To make the sweet corn purée: to the bowl of a large food processor, add frozen corn and boiling water and blend until mostly smooth, scraping the sides of the bowl as needed. Reserve.

Step 2 To toast the rice and spices: in a large, straight-sided skillet, melt butter over medium-high heat. Add Arborio rice, Freeze Dried Shallots, Minced Garlic, Spanish Coupe Saffron, and Premium French Thyme. Stir to coat rice and spices in butter and toast for 1 min. or until fragrant and edges of rice appear translucent. Add 3 cups boiling water and stir to combine.

Step 3 To simmer and stir: bring rice to a boil then reduce heat to a simmer. Simmer and stir occasionally for 10 to 12 min. or until the liquid has mostly evaporated and drawing a wooden spoon through the rice leaves a distinct trail that does not fill in for several seconds. Add reserved sweet corn purée, Saffron Salt, and another 1 cup boiling water. Simmer and stir until liquid has mostly evaporated once again. Repeat process with remaining boiling water until rice is tender with a slight chew and the mixture is flowing thickly. You may not need all of the water.

Step 4 To finish: stir Parmesan and créme fraîche into risotto, garnish with chives, and serve immediately. If risotto thickens, add 1 Tbsp. hot water at a time until flowing.