Corn and Bacon Risotto – Recipe

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Corn on the cob is one of my favorite vegetables of summer. I look forward to the first ears coming in and just eating them with a little bit of salt.  They are always the best, those first picked ears of corn. This year he grew his corn from seeds he had saved so it was kind of exciting.

It wasn’t a huge harvest, maybe 8 ears but it was enough for my purposes. More will be coming in later in the week and I’ll freeze those for later in the winter. I decided a nice risotto would be a great way to use the corn and take advantage of a stock made from the cobs.

Corn and Bacon Risotto

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Serves 6 – 8

For the Stock:

8 – 10 corn cobs stripped of kernels
1 small onion cut in half
2 garlic cloves cut in halves
handful of parsley
1 carrot
2 bay leaves

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For the Risotto:

1 1/2 cups arborio rice
1 12 oz bottle ale
6 pieces crisp bacon cut into small pieces
2 TBS bacon grease
2 cups fresh corn cut from the cob
1 1/2 cups shredded cheddar cheese, separated
1 1/2 quarts corn stock if you don’t have corn you can use chicken

First boil the corn until is cooked. Remove the corns and ave the water as the base for your stock.
Cut the kernels off of the cobs and reserve two cups.

To Make the Stock:

To the water you boiled the corn add the stripped corn cobs, the onion pieces, the garlic pieces, the parsley the carrot and the bay leaves. Add a healthy sprinkling of salt. Let this cook for several hours. Then strain the soup through a fine mesh strainer. Set aside a quart and a half of stock; if there is not enough just add a bit of water. Taste the stock and adjust with salt if necessary.  If you are making the risotto right away keep the stock warm. If you are making it later refrigerate until you are ready to use it.

To Make the Risotto:

Add the bacon grease to a large saute pan over medium high heat. When it is hot add the rice and stir until all of the kernels are coated and heated through. Add the beer and stir constantly until it is all absorbed as shown in the third photo.

Add the hot stock about a cup at a time and let it be absorbed by the rice each time before you add more. Stir constantly. When you have about a cup left add the cheese, reserving a little to sprinkle on top and stir until it is thoroughly mixed in. Then add the corn and about half a cup of the remaining stock. Turn off the heat, cover and let the risotto sit for about 10 minutes. Then add the bacon, reserving a little to sprinkle on top and the remaining 1/2 cup of stock and stir to mix it in well.

To serve place some risotto in the bottom of the bowl and sprinkle some bacon and cheese on top.

How Was the Bacon and Corn Risotto?

This was really good – the sweet corn, the smoky bacon and the rich cheese. Mmm, I can’t wait for the leftovers!

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