A simple recipe for Creamy Corn Risotto, with a hint of chilli and cheese.
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
4 cups (1 litre) boiling water
4 t (20 ml) Ina Paarman’s Chicken Stock Powder (or veggie)
2 T (30 ml) butter
2 T (30 ml) canola oil
1 cup (250 l) risotto rice (Arborio)
2 mealies, cut off the cob
1 red chilli, finely sliced
3 T (45 ml) Ina Paarman’s Coriander Pesto
Ina Paarman’s Chilli & Garlic Seasoning to taste
Parmesan or Pecorino cheese to serve
Mix the cheese sauce, boiling water and stock powder in a jug and keep on the side. Melt the butter and oil in a heavy saucepan and add the rice. Stir fry the rice until it has absorbed the butter and starts to discolour.
Add the corn kernels and chilli – stir fry briefly for 2 minutes.
Now start adding the sauce/stock mixture, half a cup at a time. Keep stirring gently, over medium heat, unto the stock is absorbed, before adding the next half a cup, continue like this until all the stock has been absorbed. It takes about 15 minutes.
Switch off the stove and cover the saucepan with a lid. Leave to stand for about five minutes. Stir in the Coriander Pesto and taste for seasoning.
Dish into soup plates and garnish with fresh coriander. Serve with shaved Italian cheese.
By: Ina Paarman