Fresh Corn Risotto with Wild Rice and Pancetta

Fresh Corn Risotto with Wild Rice and Pancetta

Delicious fresh sweet corn and nutty wild rice puts a Mid Western twist on the classic Italian risotto.

Ingredients

  • 4 cups chicken stock
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 200g pancetta, chopped
  • 1 large onion, finely chopped (1 cup)
  • 1 1/4 cups uncooked arborio rice
  • 1/4-1/2 teaspoon crushed red pepper
  • 1 1/2 cups fresh corn kernels or frozen whole kernel corn, thawed
  • 1 cup cooked wild rice*
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)
  • 2 tablespoons butter, cut into pieces
  • 1/2 teaspoon ground black pepper
  • 3 mushrooms (optional)
  • Shaved Parmesan cheese
  • Snipped fresh flat-leaf Italian parsley

Directions

  1. In a medium saucepan, bring stock to boiling. Reduce heat to low and cover to keep warm.
  2. Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  3. Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
  4. Slowly add 1 cup of the simmering stock to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the stock to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining stock mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  5. Stir in corn, cooked wild rice, the 1/2 cup parmesan, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  6. Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved parmesan and parsley.

Tip

* To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.