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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Light a grill or preheat the oven to 350. | 2. Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender. | 3. Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs. | 4. Melt 3 tablespoons butter in a large nonreactive saucepan. | 5. Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes. | 6. Add to the corn kernels. | 7. Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes. | 8. Transfer to paper towels to drain. | 9. Pour off all but 2 tablespoons of the fat. | 10. In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm. | 11. Meanwhile, heat the bacon fat. | 12. In a food processor, finely chop the onion, carrot and celery. | 13. Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes. | 14. Add the rice and stir until evenly coated with fat. | 15. Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes. | 16. Stir in the corn, sliced onions and bacon. | 17. Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed. | 18. Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more. | 19. Cook until the rice is just tender, about 25 minutes. | 20. Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper. | 21. If the risotto is too sticky, add a little more stock. | 22. Serve, garnished with chervil sprigs. | 23. NOTE: | 24. To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	3		discarded	374.1	81.345	14.2245	5.8725
butter	7	tablespoons	unsalted	598.5	27.4995	18.7005	50.4
onion	3		sliced sweet	180.0	42.03	4.95	0.45
slab bacon	4	ounces		100.8667	0.0	22.44	0.5667
chicken broth	8	cups		624.96	15.12	89.1072	20.9664
onion	1		chopped	180.0	42.03	4.95	0.45
carrot	1		chopped	20.5	4.79	0.465	0.12
celery rib	1		chopped	100.8667	0.0	22.44	0.5667
arborio rice	2	cups		100.8667	0.0	22.44	0.5667
white wine	1	cup		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt pepper				100.8667	0.0	22.44	0.5667
chervil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.