Add a little something special to this sweetcorn risotto, with a shaving of truffle for a touch of decadence.

Recipe Kane Pollard | Styling Natalie Homan | Photography Brendan Homan

Truffled sweetcorn risotto
serves 6

1 litre vegetable stock
100ml olive oil
1 brown onion, peeled and finely diced
4 cloves of garlic, crushed
½ bunch of picked thyme
400g Arborio rice
200ml white wine
juice of 2 limes
1 tin of creamed corn
150g corn kernels taken off the cob
(infuse the cobs into the vegetable stock)
½ bunch of chives, chopped
½ bunch parsley, chopped
100g butter, diced
100g grated parmesan cheese
100g truffle, paste or fresh
truffle oil to finish (optional)

In a pot, bring vegetable stock up to a simmer, then switch off the heat and set aside. Off the heat, in a large heavy-based pan, add olive oil, garlic and picked thyme. Place on a medium heat and allow to sweat down until onion is translucent. Add Arborio rice, and cook for 2 minutes until grains start to toast. De-glaze with white wine, stir gently and allow to reduce down to nothing.

Add stock, 1 ladle at a time, allowing to reduce down each time. Only ever stir gently, and make sure the grains of rice are all in contact with the liquid so they don’t dry up on the side of the pan.

Once all the stock is in, the rice should be almost cooked/al dente at this stage. If not, add more stock or hot water and continue the process until just cooked.

Add creamed corn, corn kernels, chives and parsley, season with salt and pepper, bring to a simmer then allow to rest with the heat off and a lid on. After 5 minutes of rest, add butter, parmesan and truffle, stirring in swiftly to emulsify and create a velvety smooth risotto.

Season if required, serve on a plate with a drizzle of truffle oil and more grated parmesan if you prefer.

 

This recipe first appeared in the August 2023 issue of SALIFE magazine.