Sweet Pea Risotto with Corn Broth

Sweet Pea Risotto with Corn Broth (Adapted from CL)

For the corn broth

2 1/2 cups water
2 cups fresh corn kernels
1/4 teaspoon salt

For the risotto

3 cups vegetable broth
2 tablespoons butter
1 cup uncooked arborio rice
1/2 cup diced onion
3 tablespoons minced carrot
3 tablespoons minced celery
2 cups fresh green peas
1 cup fresh corn kernels
1/2 cup diced fennel
2 tablespoons freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme

For the Dressing

1 tablespoon sherry vinegar
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

For the Corn Broth

In a small pot, mix together 2 1/2 cups water with 2 cups corn kernels. Bring this mixture to a boil. Lower heat and simmer 5 minutes until tender. Mix in 1/4 teaspoon salt.

Carefully pour mixture into a blender and process until smooth. Pour the mixture in a sieve over a medium bowl. Discard, or save the bits of corn left in the sieve for another use. Keep liquid warm.

For the Risotto

In a medium saucepan, add vegetable broth and bring to a gentle simmer. Reduce head to low to keep warm.

In a large skillet or saucepan, melt butter over medium-high. Add rice and cook 1 minute - making sure to stir constantly. Stir in onions, carrots, and celery - cook 3 minutes. Stir in 1/2 cup of the vegetable broth to the rice until it is fully absorbed, then continue adding using 1/2 cupfuls until it is all used up - this should take about 20 minutes. Add peas, remaining 1 cup corn, fennel, 2 tablespoons cheese and thyme. Stir until well mixed and hot - reduce heat to very low and keep warm.

To make the dressing

In a small bowl, whisk together vinegar, oil, sugar, salt and garlic.

To serve

Evenly divide corn broth between 4 bowls. Evenly spoon the risotto between the 4 bowls and then drizzle each with a bit of the vinaigrette. Scatter the remaining cheese, parsley and chives over each bowl.

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