Roasted Sweet Corn Risotto with basil and feta

I’m going to spare you the apologies and excited “I’m baaaack!!” sentiments, though I am happy to be back blogging in my little townhome in Ontario, if only for a few weeks. One thing I am extra happy about? Finally being able to enjoy the local offerings this summer, albeit late as I am.

Corn has never been one of my favorite vegetables. I think growing up and having it from a frozen bag, tossed in with a medley of overcooked broccoli and cauliflower was never appealing. Or better yet- creamed, from a can- never made me jump with excitement over the starchy yellow bulbs. Though as I’ve gotten older, and living in Ontario especially- I have come to appreciate corn in all of it’s seasonal glory. It’s one of those I enjoy only a few times a year- usually hot off of the grill with a thin pat of butter dripping off of the ends onto my fingers, and maybe even a dusting of salt to enhance the sweet, fresh flavor of Ontario sweet corn. So when I do indulge in it, it’s a treat, and a welcomed one at that.

This recipe has to be one of my favorites I have made all summer. Sweet and savory roasted sweet corn paired with creamy risotto, fresh summer basil and a hint of tangy sheep’s milk feta makes me wish local corn were available all year long.

Roasted Sweet Corn Risotto with basil and feta
Serves 2-3 as a main; 3-4 as a starter

Roasted corn:
Corn cut from three large cobs (local, if it is available to you)
1 tbsp olive or grapeseed oil
sea salt to taste

Preheat oven to 400 degrees. Toss corn pieces with oil and a generous pinch of sea salt. Spread on a rimmed baking sheet and roast for 20-25 minutes, tossing occasionally, until starting to turn golden.

Risotto:
2 tbsp butter or ghee
1 small yellow onion, diced small
2 stalks celery, diced small
2 cloves garlic, minced
1 cup arborio or short grain brown rice
1/2 cup wine
4 cups chicken stock or organic broth
2 cups water
roasted sweet corn (recipe above)
1/4 cup fresh basil, chiffonade or chopped finely
2 tbsp organic full-fat sour cream or goat’s milk yogurt
sea salt and black pepper, to taste
1/4 cup crumbled greek style feta (from goat and/or sheep’s milk)

1. Combine chicken stock and water in a small saucepan and heat to just simmering.

2. Heat butter in a high-sided skillet or risotto pan. Add onion and celery, cook until translucent. Add garlic and cook until soft.

3. Add rice and stir to coat in oil. Cook at medium stirring constantly, about 1 minute to toast.

4. Add wine and let reduce to nearly dry. When wine is reduced, start adding broth/water mixture, about 1/3-1/2 cup at a time. Let simmer until water is absorbed, stirring occasionally. Add another ladelful as soon as liquid has absorbed. Repeat until rice is cooked but not mushy- it will be tender but have a slight bite. A little extra liquid is fine- most of it will absorb and the rest will add to the sauce.

5. Stir in sour cream, corn and basil. Let cook for 2-3 minutes on low heat.

6. Season to taste. Serve topped with a sprinkle of feta.