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Sweet Corn Risotto

Can I talk with you guys about a real problem in my life for a hot minute?

I’m terrified of finding a new hair therapist.

 My hair may look all straight and wonderful in my head shots, but in reality? This:

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And let me tell you something. Very few people out there actually know how to cut curly hair. Last time I went to someone new, I ended up spending $200 on a haircut that I ultimately had to get fixed about 2 seconds later. Only those of whom have had a truly bad haircut will understand the gravity of this situation.

This is a real problem, people.

I recently found myself in desperate need of a color but unable to get my regular hair therapist, which meant entrusting my hair to someone new. The stress of this was unbelievable. (The fact that I even found this situation stressful was unbelievable, but we’ll leave my vanity issues for another day.) I still didn’t let her cut it (you’ve gotta walk before you can run, you know), but I did at least leave the salon this week with my red hair refreshed and vibrant again. Problem partially solved.

Thank you for letting me get this off my chest. And now that I’ve bored you to death, back to our regularly scheduled programming…

Sweet Corn Risotto from above

Is anyone else hoarding the last of the summer sweet corn? Having grown up basically in the middle of a cornfield, I am especially appreciative of this summer blessing. Trust me, if you ever find yourself with the opportunity to buy “peaches ‘n cream” sweet corn: DO IT. In fact, stock up. Cut if off the cob, bag it, tag it, and freeze it for the middle of winter. Come January, you will be so glad for your corn hoarding.

Could anything be better than creamy risotto studded with succulent sweet corn? If there is, I’ll eat my hat.

Totally kidding – people with curly hair don’t wear hats. I’ll just eat another bowl of risotto. 

Sweet Corn Risotto close up

Sweet Corn Risotto
 
Yield: 2 dinner servings or 4 side dish servings
Ingredients
  • 2 tablespoons butter, divided
  • ½ small yellow onion, diced
  • 1 cup Arborio rice
  • ⅓ cup dry white wine
  • 1 quart chicken or vegetable stock
  • 1 cup sweet corn kernels (from 1-2 cobs of corn)
  • ¼ cup shredded Parmesan cheese
  • Green onion for garnish (optional)
Instructions
  1. In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Add the onion and cook until translucent, 2-3 minutes. Add the rice and cook another 2-3 minutes, stirring frequently.
  2. Add the wine, and stir for about 1 minute. Reduce the heat to medium, and begin adding the stock about ¼-1/2 cup at a time, stirring almost constantly and allowing the rice to absorb the previous addition before adding more.
  3. When about half of the stock has been added, add the corn to the pot and continue with adding the stock as before. When most of the stock has been used, begin tasting periodically - when the rice is almost completely cooked through, add one last addition of stock, and when the risotto is still creamy, add the last tablespoon of butter and the Parmesan cheese, stirring to combine. Taste for seasoning, and serve garnished with a bit of green onion, if desired.

16 Comments

  1. I loved this risotto the other night. I just told daddy tonight that I’m pretty glad I have a few bags of Peaches ‘n Cream in the freezer, because this might be my birthday dinner. Live it up!! I also laughed out loud about not wearing a hat. Richanne and I will have quite the discussion on Friday about this.

  2. AAAAAAAh! Hair people who can’t cut curly hair need to go back to hair cutter school! I find that hair therapists are terrified of my hair and it annoys the crap out of me…I just want to feed them a shot of whisky and tell them to buck up and cut the damn hair. UGH! Okay, enough of the aggression. By the way, your hair looks GREAT curly! And your risotto is driving me nuts-ola!

    1. What I can’t get is how they DON’T UNDERSTAND that curly hair shrinks. Like, don’t cut it short because then it’ll just get poofy and scary, dummy! It’s not like straight hair!

      (And thanks, doll 🙂 )

  3. Sending you mad curly hair empathy: getting my hairs did is a life-altering event. Husb practically has to anesthetize me. Yours looks FANTASTIC, FYI!! And I’m crushing on your shades…

    in other news – this risotto is BANGIN!!!

    1. Sadly, I broke those shades about 2 days after this picture was taken. This is why I can’t have nice things. (Luckily they were just Tar-jay shades, though! Go snag yourself a pair!)

  4. ooooh I miss the beauty of living in the land of the sweet corn. Mmmmmmm. I adore the idea of this risotto.

    And girl. I feel ya. I’m terrified of new people with my hair and it’s not even curly. I’ve had the same stylist since I was 16 lol.

    1. There is something about living in the land of the corn – landscape isn’t very exciting, but oo boy the produce is great!

      I’ve had the same hair therapist since I was 12. Thus the stress. 😛

  5. One time I had a stylist cut my hair at two different lengths on either side (not on purpose). Another time I decided to go blonde for a while (DUMB) and it turned out this orange/yellow color that she thought looked “fabulous!” (DIDN’T). So I feel your pain, girl. Though I’m totally jellin’ on those curls of yours.

    Oh and this risotto = total faceplant territory for me. YUM!

  6. Dude, you are talking to the girl that still is seeing the same hair stylist since high school! I totally get you, it is scary having somebody else handle your mane. This risotto looks so creamy and wonderful. But, don’t think me saying that is an ok for you to move to the land of corn “cough” Iowa “cough.”

    1. Hi Jackie- it’s a variety of bicolor sweet corn that is extra sweet and tender. It’s just about the best corn I’ve ever had, and it’s all my momma will buy! I’m from a small town and we buy it straight from the farmers- I think you’re more likely to find it at a farmers market than a regular chain grocery store.

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