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
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.
If you asked me any other year, when it comes to September I stand firmly in camp “It’s still summer.” This time around I’m feeling…noncommittal. Maybe it’s because I haven’t had much time to get attached to the season – the weather’s been remarkably mild and last week was the first we received tomatoes in our CSA. Having a newborn doesn’t provide too much excitement about the present, either, and I find myself more often dreaming about the future, when the nature of caregiving moves from the minute-to-minute variety to something slightly less intensive.
Also, there’s apple-picking around the corner. The picturesque photos are taking shape in my imagination - except I’m lousy about keeping my camera on me when we take trips, so in my mind they will probably stay.
So, while I will still be preparing meals with corn and snacking on peaches, I’m joining the group that already has one foot in fall. What about you?
I’m looking forward to another weekend of below-average temperatures, but first here are some of my favorite links from the past couple weeks:
I’ve had the chance to try out some other bloggers’ breakfast recipes, and most recently have been on a buckwheat kick. I made and loved variations on Will Frolic for Food‘s blueberry maple swirl buckwheat pudding and Food52‘s raw buckwheat porridge. Also a hit/new addiction is My New Roots‘ chunky chocolate buckwheat granola – Ben and I can’t get enough. Bonus: It turns ordinary milk into chocolate milk.
My brother-in-law originally turned me on to chocolate-covered grapes, but Molly is the one who reminded me with this post.
I just discovered Some the Wiser and now have Allison’s chocolate orange basil brownies and banana mango millet muffins on my to-make list.
I made balsamic roasted cherry popsicles and then got one-upped by these balsamic roasted cherry brownies on Glazed and Confused.
Although it’s not in the cards for me this year, I fantasize about attending Eva and Carey‘s food photography and styling workshop this fall in Upstate NY.
Make brunch extra special this weekend with this fresh squeezed heirloom harissa bloody mary on Vegetarian Ventures – since tomatoes are, after all, still in season.
Some people might call it trying to lose the baby weight, but I’m calling it finally feeling well enough to eat well…if that makes sense. I have the energy to cook and my taste buds are back to normal, craving all. the. vegetables. That also means I’ve been making a lot of salad dressings, and this year I’m branching out from my tried-and-true mustard vinaigrette, creating my own new combinations and trying all the recipes I pinned when I was mostly eating buttered toast.
Last week on Hellobee I posted a peach and basil salad dressing inspired by this “magic” nectarine beauty. Oh, and there’s a wonderfully summery salad to accompany it. Head on over for the recipe and some links to other bloggers’ dressings we’ve been enjoying, and feel free to link to your favorite salad dressing recipes in the comments.