I cannot possibly express how much I love summers in Colorado. Besides the amazing weather and beautiful growth, I am obsessed with summer produce! Colorado has the most delicious sweet yellow corn. One of my favorite things to do in the summer is grill out with my husband on our ridiculously large charcoal grill. Combine the two – sweet corn + charcoal grill – and you have a fantastic summer treat!
I’ve taken it one step further and added this sweet grilled corn to risotto – one of my favorite dishes. In a tribute to the midwest, I’ve combined thick cut bacon and corn into a culinary delight. Of course, to put my own spin on it, I’ve added a double cream gouda. Yum!
Try it out!
Grilled corn, Bacon, and Gouda Risotto
1 cup risotto (arborio rice)
1 quart chicken broth or equivalent in bouillon
1/2 medium yellow onion, diced
1 clove garlic, minced
1 T dried basil
2 tbsp butter
Salt and pepper to taste
1/2 cup white wine
1 ear sweet corn, grilled
5 slices thick cut bacon, cooked until crisp
1/2 cup fresh or frozen English peas
1/2 cup shredded gouda
1/4 cup table cream (or milk)
fresh basil, minced for garnish
To make things more simple, I grill the corn and cook the bacon on days prior to making the risotto. But, if you are making everything day of, definitely do these things first.
Then, boil chicken broth, salt, pepper, and basil in 2 quart sauce pan. Reduce heat to simmer.
Melt butter in saute pan, add onions and saute until clear. Add garlic and risotto. Saute, stirring regularly, for 3-5 minutes.
Slowly ladle in some chicken broth until just covering risotto. Stir regularly until rice absorbs broth, then add more broth and the wine. Repeat process. When rice is almost cooked (taste – should be cooked on outside and slightly crunchy on inside), add bacon and corn cut off the cob and cover with broth. Put a lid on the pan, stirring every 2 minutes. Once heated through, remove lid and add cream. Heat through until risotto is fully cooked. Add cheese and mix well. Serve hot, sprinkled with gouda and fresh minced basil! YUM!!
Note: The final consistency should be creamy – not runny or glue like. If runny, the risotto needs to cook off more liquid. If glue like, the risotto needs more liquid. If you run out of broth and the rice isn’t cooked, add more broth (or water or wine) whether it is up to heat or not. To save and reheat risotto, add liquid (reserved broth or water) before putting risotto in tupperware. Consistency should be slightly runny when it enters the fridge. To reheat, add 1 T water and heat on high for 1-2 minutes. Stir and enjoy!