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Ingredientes
- 2 c. fresh corn kernels, cut from cobs
- 2 c. heavy cream
- 1 x white onion
- 2 Tbsp. extra virgin olive oil
- 1 lb Aborio rice
- 1 c. white wine
- 1 quart chicken stock
- 1/2 c. Parmesan cheese
- 1/2 lb butter
- 1/4 c. minced chives
- Â Â Truffle oil
- Â Â Salt and pepper
- 2 lrg ripe tomatoes
- 1 c. extra virgin olive oil
- 1 Tbsp. minced tarragon and chervil
Direcciones
- For corn puree: Place corn and cream in a medium saucepan and simmer till dry, set aside and let cold. When cold, puree till smooth.
- For risotto: Dice onion and place in a warm, medium-size saucepan with oil, stirring till onion becomes translucent/soft. Add in rice, stirring till coated with oil; then deglaze with white wine. Add in chicken stock in (4-oz) increments, cooking till dry, stirring constantly. When rice becomes tender, add in corn puree, cheese and butter, stirring till it tightens. Finish with chives, truffle oil and salt and pepper to taste.
- For vinaigrette: Place tomatoes and extra virgin olive oil in blender to emulsify; strain and add in minced herbs, salt and pepper to taste.
- To serve: Divide risotto among serving plates. Drizzle vinaigrette around the sides of each dish.
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