Tag Archives: USPCA

Sweet Corn Risotto with Diver Scallops

Courtesy of Chef Josh Horrigan of The Chefs Academy Serves 4 Note: At least a day ahead, begin by making corn stock and freezing it. INGREDIENTS For the corn stock 4 fresh corn cobs (reserve kernels cut from cob for risotto) 4 cups (0.9 l) water 1 stalk celery, trimmed and diced small 1 carrot, peeled and diced small 1 onion, peeled and diced small 2 bay leaves For the risotto 1-1/2 cups (315 g) arborio rice 1/2 cup (75 g) chopped onion 1/2 cup (120 ml) dry white wine 4 tablespoons (60 ml) grated parmesan cheese 2 tablespoons (30 ml) … Read More