Italian Freeze-Dried Corn Risotto

Italian culinary tradition serves as the inspiration for this freeze-dried corn risotto recipe, which combines the best of Europe with an added modern twist. Whether it’s for an intimate family affair or a more formal dinner party, the Italian flavour and warmth of this treat will ensure a cosy evening filled with great food.

Ingredients:

1 cup Arborio rice

1/2 cup freeze-dried corn

1 small onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth, kept warm

1/2 cup white wine (optional)

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and black pepper to taste

Fresh basil or parsley for garnish

Preparation:

Step 1: Rehydrate the Corn

While the risotto is cooking, place the dried corn in a bowl of quite warm water. Leave it to stand for around 5 minutes, drain, and set aside.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and minced garlic and sauté plentifully until the onion is translucent and has begun to take on a fragrance.

Step 3: Toast the Rice

Add the Arborio rice to the pan, and stir it, stir it constantly, until the edges of the rice just start to turn translucent – about 2-3 minutes. This part is important because the rice will drink up the liquid.

Step 4: Deglaze with Wine

If using, add the white wine and allow to bubble away until it is mostly but not all reduced. The acidity of the white wine is a lovely foil for the almonds.

Step 5: Add Broth Gradually

One at a time, start pouring in the warm vegetable broth, stirring all the while. Wait until each ladleful is almost fully absorbed before adding the next. So much of risotto’s silken creaminess is due to constant attention; the slow addition of broth and the constant stirring releases the rice’s inherent starches.

Step 6: Incorporate Corn

Halfway through the rice cooking time, add the rehydrated corn. Keep adding broth and stirring until you have creamy, tender rice, about 18-20 minutes total.

Step 7: Finish with Parmesan

When the rice is cooked, turn off the heat and stir in the grated Parmesan. Season with salt and black pepper to taste.

Step 8: Serve

Serve the risotto warm, garnished with fresh basil or parsley.

Not only is this Italian freeze-dried corn risotto a perfect example of the potential of our freeze-dried corn, but also a comforting, hearty side you can enjoy anywhere anytime.