Corn Risotto with Rosemary Chicken

If you've ever made risotto, you know that to make a good batch, it takes dedication. I feel proud to say that I stood and stirred this baby for nearly an hour. If you've ever eaten risotto, you know that it is always best directly steaming hot out of the pot. Trying to reheat or eaten cold, it is often lumpy or just one solid mass... you could probably cut it into slices. Thankfully, you will never have any of this left over (unless you decide to make the whole batch for yourself like I did) - there was just no physical or healthy way for me to eat the whole pot in one sitting.

What a lovely monochromatic meal. :)

But enough with the leftovers, let's get to the recipes. I used a recipe from The Novice Chef with a few modifications.

Corn Risotto
Serves 6-8

6 T butter
3 cloves of garlic
1/2 large onion, chopped
1 can whole kernel corn
1 1/2 c arborio rice
1 cup dry white wine
4 c chicken or vegetable broth
1 c water
4 oz grated parmesan
Salt and pepper to taste

In a large heavy bottom pot melt butter over medium heat. Add garlic and onions, cook until onions are tender.

Add corn and rice, stirring constantly until the edges of the rice are translucent - 6-8 minutes. Add wine, stirring continuously, until almost completely absorbed, ~3 minutes. Add in 1 cup of broth at a time, stirring continuously until broth is absorbed. Continue adding broth and water 1 cup at a time, waiting until absorbed between additions. Risotto is done once the rise is tender.

Stir in parmesan cheese and season. Serve immediately.

For the chicken, lightly pound the chicken breast with a pallet until tender. Season with crushed or fresh rosemary and bake or lightly pan fry.

Complete with wine.

That's all folks.