| Description: | Sweet corn and fresh basil simmered with sweet corn chicken broth. Finished with Parmesan cheese and butter |
| Date: | 9.25.21 |
| Allergens: | Dairy, onion |
| Plating: | Platter |
| Note: | Makes two portions |
| 6 oz | Par-cooked arborio rice | ||||
| 1.5 oz | Sweet corn puree | ||||
| 2 oz | Sweet corn kernels | ||||
| 6 oz | Corn broth | ||||
| 1 oz | Butter | ||||
| 2 oz | Parmesan cheese | ||||
| 1/8 oz | Basil chiffonade | ||||
Start with the rice and 2 oz. of stock, get the rice hot over high heat. Add the puree and garnish corn with another 2 oz. of stock. Stir until the stock is absorbed. Keep adding the corn stock, a couple of oz at a time, until it’s all in. Then add the cheese, butter and basil and stir it in.
Add salt and pepper to taste, and a little more stock if it seems thick. It should be soupy. When it sits, in the pot or on the plate, it will continue to thicken up.