charred corn risotto

This is the only photo I took of this meal, because about half a second afterward a tremendous crash came from the kitchen. The cabinet containing our plates and bowls had fallen off the wall, unassisted. Ben was in there, frying some eggs to top off the risotto, with Zane by his side and Ruby nearby in her bouncer. I heard the violent sound of the fall and then, for a second (but felt much, much longer) I heard nothing.

Before I had Zane, I wondered what kind of parent I would be: Would being responsible for raising a child enhance the type A aspects of my personality? or provide prospective, allowing me to loosen up a bit? I was happily surprised to find the latter to be true, so much so that sometimes I feel I’m missing one of the mothering genes. Maybe I should worry a little more, like when my friend asks me to please stop eating hot soup over my baby. But during that brief moment of silence, I was panicked for the safety of my babies. I ran in to find Ruby unscathed and Zane shaken up but with only a couple small cuts on his foot. We retreated to the backyard where I finally breathed and then began sobbing.

After cleaning up enough to safely walk through the kitchen to the dining table, we sat down to dinner. Zane retold the story a handful of times and had to go back into the kitchen to see the bare wall before he could eat. Processing. He also took a four hour nap the next day. Processing.

But once he dug in, he obviously enjoyed the meal as much as we did, and so I’m posting it here. It’s a pretty standard risotto, except the naked corn cobs are simmered in the chicken broth used to cook the rice, pumping the final dish full of sweet, fresh corn flavor. I charred the corn kernels in a cast iron skillet, and the subtle smokiness keeps the overall impression from being too sweet. Although not pictured, I recommend topping the dish with a fried egg.

Charred Corn Risotto

4 ears of corn, kernels cut from the cob
8 cups bone broth
1/2 onion, diced
1 1/4 cups arborio rice
generous splash dry vermouth
2 tablespoons butter
1/2 cup freshly grated parmigiano reggiano
olive oil
salt and pepper

Combine the corn cobs and bone broth in a large pot and bring to a boil over high heat. Reduce to a simmer and cook for 30 minutes before removing the cobs. I also scraped the sides of the corn cobs with the back of a spoon to pull out all the flavor possible. Keep the broth warm on low heat.

Meanwhile, char the corn kernels. Thinly coat the bottom of a cast iron skillet over high heat with oil and, once hot, add the corn. Cook, stirring infrequently, until most of the corn is charred on both sides. Watch out, because some of the kernels may pop out of the hot pan. Turn off the heat but leave the corn in the pan to stay warm. Sprinkle with a pinch of salt.

Coat the bottom of another pot over medium heat with olive oil. Once the oil is hot, add the onion and a pinch of salt, and saute until translucent. Add the rice and saute another two minutes. Stir in the vermouth.

Add a ladle full of broth to the rice. Stir often and continue adding broth as the rice absorbs each addition until the mixture is creamy and the rice is cooked but still a bit firm (al dente). This takes around 30 minutes and you may not use all the broth. Stir in the butter and cheese and a generous amount of pepper. Serve immediately, topped with the charred corn.