Corn Risotto

Ingredients

• 4-6 ears corn, kernels cut from cobs (4 cups), divided, cobs reserved
• 5 ½ cups (1.32 L) hot water, divided
• 2 tablespoons (30 ml) unsalted butter
• 1 shallot, minced
• 2 teaspoons (10 ml) table salt
• 1 garlic clove, minced
• ½ teaspoon (2.5 ml) pepper
• 1 ½ cups (360 ml) Arborio rice
• 3 sprigs fresh thyme
• 1 ounce (30 g) Parmesan cheese, grated (½ cup)
• ¼ cup (60 ml) crème fraîche
• 2 tablespoons (30 ml) chopped fresh chives
• ½ teaspoon (2.5 ml) lemon juice

Method

1. Stand 1 reserved corn cob on end on a cutting board and firmly scrape downward with the back of a butter knife to remove any pulp remaining on the cob. Repeat with the remaining reserved cobs. Transfer the pulp to a blender and add 3 cups (720 ml) corn kernels.
2. Process the corn and pulp on low speed until a thick puree forms, about 30 seconds. With the blender running, add ½ cup (120 ml) hot water. Increase the speed to high and continue to process until smooth, about 3 minutes longer.
3. Pour the puree into a fine-mesh strainer set over a large liquid measuring cup or bowl. Using the back of a ladle or a rubber spatula, push the puree through the strainer, extracting as much liquid as possible (you should have about 2 cups (480 ml) corn liquid). Discard the solids.
4. Melt the butter in a large Dutch oven over medium heat. Add the shallot, salt, garlic, and pepper and cook, stirring frequently, until softened but not browned, about 1 minute. Add the rice and thyme sprigs and cook, stirring frequently, until the grains are translucent around the edges, 2 to 3 minutes.
5. Stir in 4½ cups (1.08 L) hot water. Reduce the heat to medium-low, cover, and simmer until the liquid is slightly thickened and the rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
6. Add the corn liquid and continue to cook, stirring gently and constantly, until the risotto is creamy and thickened but not sticky, about 3 minutes longer (the risotto will continue to thicken as it sits). Stir in the Parmesan and the remaining 1 cup (240 ml) corn kernels.
7. Cover the pot and let stand off the heat for 5 minutes. Stir in the crème fraîche, chives, and lemon juice. Discard the thyme sprigs and season with salt and pepper to taste. Adjust the consistency with the remaining ½ cup (120 ml) hot water as needed. Serve immediately.

A large ear of corn should yield 1 cup of kernels, but if the ears you find are smaller, buy at least six.