A very original risotto recipe, the corn flavor is delicious.
Learn more about La Huerta
Ingredients8 portions
Preparation
In a thick-bottomed pot, melt 6 tablespoons of butter, add the olive oil and garlic. Add the shallot.
Add the rice stirring constantly until the edges of the rice become transparent.
Add the corn kernels and mix.
Add the wine and move until it has reduced.
At medium heat, pour 1 cup of chicken broth stirring until the liquid has been completely absorbed before adding the next cup, continue so cup by cup. The risotto is ready when the rice is soft.
Stir in the cheese little by little, the parsley and the rest of the butter.
Season with salt and pepper and serve immediately.
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