A great way to use that summer corn in a whole-grain risotto. Barley is a fantastic alternative to arborio rice as a base for risotto. More chewy and substantial, but delicious all the same.

Recipe: Roasted Corn + Barley Risotto
3 ears of organic corn
4 tablespoons unsalted organic butter
1 small yellow onion
1 tablespoon garlic, minced
2 cups lightly pearled barley
6-7 cups lightly flavored vegetable stock (nothing too overpowering)

chile powder, salt and pepper to taste

To finish:
2 tablespoons unsalted organic butter
4 ounces of goat cheese, crumbled

Preheat the oven to 350 degrees. Shuck the ears of corn, removing the silk as well. Place the kernels on a baking sheet and roast for approximately 45 minutes, tossing the kernels one or twice during the roast. Remove from the oven and let the ears cool until they can be handled. Shave the kernels from the cob and set aside. Alternately, you can shave the kernels off ears of grilled corn instead. You should have about three cups.

Bring the stock to a simmer in saucepan. In another (large) saucepan, melt the butter. Add the onion and cook until translucent and soft, a few minutes. Add the garlic and cook for another minute before adding the pearl barley grains. Stir to get the grains coated with butter. Add the simmering stock approximately 1 or 2 cups at a time. Each addition of stock should be absorbed before the next addition. After the last addition of stock add the corn kernels and season with a generous amount of salt (start with 1/2 a teaspoon and adjust from there), a couple twists of the black pepper grinder, and a few pinches of chile powder if you like.

Off the heat, finish with the extra butter and goat cheese. Also delicious garnished with thinly sliced oven-roasted tomatoes. We'll post a recipe for those tomorrow.

Serves 4 - 6.

Comments (0) | June 23 - 9:19 AM

category: Recipes, Vegan / Veg