After just reading part one of The Omnivore’s Dilemma this week, maybe I should feel a little guilty about enjoying this corn-packed risotto as much as I did. But then again, I am in Japan, so I’m probably not supporting the disturbingly powerful American corn complex. (Or maybe I am? Who knows where that corn came from!?) At any rate, this risotto was awesome – awesome to the max!!! Please enjoy.
Corn and Crab Risotto
1 tablespoon butter
1/2 onion, minced
3/4 cup short-grain rice
about 4 cups chicken stock
about 2 tablespoons malt vinegar
about 130 grams corn kernels
about 1/2 cup creamed corn
about 1 tablespoon soy sauce
meat of about 3 king crab legs, roughly torn (approximately 1 cup)
3 scallions, finely chopped
about 1/2 cup light lager
juice of 1/2 lime
2 tablespoons cream cheese
about 1 1/2 tablespoons Parmesan cheese, grated
Tabasco sauce, to taste
ground bay leaves, to taste
ground cumin, to taste
- Drain corn and mix with soy sauce in a shallow baking pan and bake at 400ºF for about 20 minutes or until the liquid has evaporated and corn has browned.
- Heat butter over medium heat in a deep frying pan. Add onions with salt and pepper and sauté until soft.
- Add rice to the pan and stir well to coat with butter. Increase heat and keep stirring to toast rice.
- When rice starts to turn opaque, add malt vinegar, then reduce heat back to medium.
- Add creamed corn and a ladleful of stock, and cook, stirring often. When most of the liquid has evaporated or been, add more stock and continue stirring. Repeat this step several times until rice has nearly finished cooking.
- When rice is almost al dente, add cumin, bay leaves, Tabasco sauce, crab meat, baked corn, scallions, and a final ladleful of stock. Stir well and allow the stock to cook off.
- Finally, add cheese, lime juice, and beer and stir until smooth and creamy. Salt to taste and serve immediately.