Basil Chicken + Sweet Corn Risotto
- Gluten Free
Why we love it:
- 8 cups Vegetable Stock (divided)
- 1 Yellow Onion (small, or even just use ½ of one)
- 1 clove Garlic
- 1 Tablespoon Extra Virgin Olive Oil
- 2 cups Arborio Rice
- 1⁄2 cup White Wine (or ¼ cup cider vinegar)
- 2 teaspoons Kosher Salt (divided)
- 1 pound Chicken Cutlets
- 1⁄2 bunch Basil
- 1 Tablespoon Unsalted Butter (divided)
- 3 ears Corn
- 1 bunch Fresh Chives
- 1 cup Parmesan Cheese (divided)
- 1⁄4 teaspoon Black Pepper
Bring the stock to a boil in a small pot. When it’s boiling, reduce to a very gentle simmer.
Finely dice the onion and mince the garlic. An enameled Dutch oven is a good choice for a pot or use a tall sided sauté pan or pot with wide bottom. Set over medium heat and add the olive oil, onion and garlic. Sauté for about 4 minutes until the onion is translucent.
3. ADD RICE
Add the rice and toast it on the bottom of the pot, stirring constantly for about 2 minutes. You’ll see the edges of the grains turning translucent. At that time, add the wine or vinegar and stir while it sizzles and bubbles out.
Now add about 2 cups of stock and 1 teaspoon of salt; bring to a boil while stirring for about 1 minute. Use a wooden spoon or spatula to swirl the grains of rice together a bit forcefully to cause friction.
Turn the heat down to medium-low and set a timer for 10 minutes; during this time you don’t have to stir.
Chop about ½ of the basil finely. Chop or tear the rest into larger pieces and set aside for garnish. Lay chicken on a clean work surface and sprinkle with about 1 teaspoon of salt and the finely chopped basil on both sides. Heat a grill pan or sauté pan over medium heat and melt 1 teaspoon of butter. Sear for 2 - 4 minutes or until golden brown. Flip. Sear for 2 - 5 minutes or until cooked through and browned on both sides. Remove to a dish and top with the larger pieces of basil and any juices from the pan.
Husk the corn and char it over a gas flame stovetop; or broil it; or heat it in a dry sauté pan over high heat. Cook all sides and let it cool until you can hold it. Slice off the kernels. Place the cobs into the boiling stock pot (if only 1 fits, freeze the rest - see Culinary Tips notes).
This is optional but worth it - place 1 cup of the kernels in a small blender or food processor and add 1 cup of the hot stock. Blend until mostly smooth. Set aside.
Chop the chives and set aside.
7. BACK TO RICE
When the 10 minutes is up, add about ½ of the remaining stock. Stir vigorously again for about 1 minute. Cook for 8 minutes, stirring occasionally.
Check after that time period and stir in the blended corn, and another cup of stock. Taste it at this point and you might want more salt. Also gauge how much longer the rice needs to cook - is it soft or still crunchy?
Add the last of the stock, maybe not all of it, and the whole kernels; simmer for 1 minute until it’s well combined. Add the chopped chives, reserving just a few for garnish.
Turn off the heat and dot the top with butter. Add ½ cup parmesan cheese. Cover and let it sit for 4 minutes.
Lift off the lid and stir. Ladle into large flat bowls. Top evenly with the rest of the parmesan and black pepper and chives to taste. Slice the chicken and top risotto with it and any accumulated juices.