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!
Serves
6 servings
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
Freeze Dried Shallots
2 tsp. Freeze Dried Shallots
Minced Garlic
½ tsp. Minced Garlic
Spanish Coupe Saffron
½ tsp. Spanish Coupe Saffron
Premium French Thyme
¼ tsp. Premium French Thyme
6 cups boiling water, divided
2 cups sweet corn purée
Saffron Salt
2 ½ tsp. Saffron Salt
1 cup shredded Parmesan
2 Tbsp. créme fraîche or sour cream
Directions
Step 1
Make sweet corn purée
Step 2
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 3
Toast rice and spices
Step 4
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 5
Simmer and stir
Step 6
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 7
Finish
Step 8
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.
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