New World Risotto With Carrot-Corn Broth

Recipe Ingredients

1 cup	62g / 2.2oz	Minced onions
1/4 cup	59ml	Slivered garlic
4 tablespoons	60ml	Olive oil
1 1/2 cups	240g / 8.5oz	Arborio rice
1 teaspoon	5ml	Toasted whole cumin seed
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1/2 cup	118ml	Dry white wine
5 cups	1185ml	Hot corn or vegetable stock - (to 6)
2 cups	125g / 4.4oz	Fresh sweet corn kernels cut from cob
1/2 cup	73g / 2.6oz	Diced tomatillos
1/4 cup	36g / 1.3oz	Diced red peppers
1/4 cup	36g / 1.3oz	Diced yellow peppers
1/2 cup	80g / 2.8oz	Sliced green beans, sliced to tiny rounds
1/2 cup	73g / 2.6oz	Diced yellow squash
1/2 cup	118ml	Freshly-grated Dry Jack, Parmesan or Asiag
		= (or a combination)
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Carrot Corn Broth
4 cups	250g / 8.8oz	Fresh sweet corn kernels - (4 large ears),
		To yield 1 cup juice
3/4 lb	340g / 11oz	Carrots to yield 1 cup juice
1 1/2 tablespoons	22ml	Softened butter or olive oil
		Drops of hot sauce - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Rich vegetable stock
		Garnish
		Deep fried basil sprigs

Recipe Instructions

Saute the onions and garlic in the olive oil in a deep saucepan over moderate heat until soft but not brown. Add the rice, stir to coat with oil and saute until rice is opaque, about 3 minutes. Add the cumin seed and pepper flakes.

Add the wine and cook until all the liquid is absorbed. Add the hot stock in 1/2 cup portions, stirring after each addition until liquid is almost absorbed. When the risotto is almost done, and you judge that only a couple more additions are needed, add the corn, tomatillos, peppers, beans and squash. Continue stirring and adding last of stock until vegetables are tender and rice is creamy but not over-cooked.

Stir in the cheese and cilantro and correct seasoning with salt and pepper. Scoop into the center of warm soup bowls surrounded by a small ladle of the Carrot-Corn Broth. Top with basil sprig and serve immediately.

For Carrot-Corn Broth: In a centrifugal juicer, juice the corn and carrots. Add juices to a saucepan and warm over moderate heat just below the simmer. Whisk in butter, drops of hot sauce and salt and pepper to taste. Thin if desired with a little vegetable stock. Keep warm. (Makes 2 cups)

This recipe yields 6 to 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9569) - from the TV FOOD - NETWORK

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