- 4 Bob’s Smoked Salmon Portions
- 2 ears fresh local corn
- 4 cups chicken broth
- ¼ cup onion, diced
- ½ cup white wine
- 1 cup Arborio rice
- ½ cup shredded Parmesan cheese
- 2 tbsp. butter
- Pinch chopped parsley
- Pinch turmeric, ground
Cut the corn off the cob and save the cob. Dice the onion and save the scrap pieces.
Place the broth in a pot and add the add the corn cobs, onion scraps and a pinch of turmeric. Bring to simmer to extract the corn flavor into the broth. After about 20 minutes strain the broth.
In a sauté pan add one tablespoon of butter and gently cook the corn and onion until they are soft but not colored. Add the rice and stir to mix. Add the wine and stir with a spoon constantly until the wine is almost all the way evaporated.
Next begin to add the broth but not all at once. Add about ½ cup at a time stirring constantly. This will coax out the rice’s starch and begin to create the creamy texture we are looking for. Continue to do this until all the broth is used. If the rice is still not completely cooked add a little water and continue to stir. Repeat this until the rice is fully cooked and the risotto has a creamy yet slightly runny consistency.
Season the risotto to taste with salt and pepper. Finish the risotto with a knob of butter and parmesan cheese.
To serve place a big spoonful of risotto on the plate, top with a portion of Bob’s Smoked Salmon. Garnish with more fresh parsley and parmesan cheese.