My Corn & Jalapeno Risotto Recipe

Hello fronds! So lockdown has obviously got us all stuck in the kitchen and brushing up on our cooking skills. I’ve always enjoyed cooking, but hot dang am I rusty, WOW! If you’re looking for someone to test (and ruin) a recipe of yours – let me know! I’m currently an expert 😉

One recipe I haven’t managed to stuff up is a corn a jalapeno risotto recipe. I had this at the Taj in Cape Town YEARS ago and I never forgot it. It was SO divine with the hot jalapeno and soft, smooth, sweet corn; I just had to figure out how to make it.

I took a U Cook mushroom risotto recipe (which I also still make) and adapted it for corn and jalapeno. Here it is! If you decide try it, please let me know how you go as this is one of my favourites now.

Ingredients Required

  • 1 medium shallot (or baby brown/white onion)
  • 1 jalapeno chilli 
  • 1 garlic clove
  • 2g thyme
  • 30g butter
  • 100g sweetcorn (double if you only have 1 kind of corn)
  • 100g regular corn kernels (from a can)
  • 80g arborio rice
  • 100ml white wine
  • 500ml Ina Paarman chicken stock or a vegetable stock. (Use 2 liquid sachets) 
  • 30g Parmesan cheese (or white cheddar) grated

Method

  1. Turn the stove on a medium heat and use a decent pan with tall sides. 
  2. Melt the butter and add shallots, jalapeno, garlic, thyme and sweat until translucent. 
  3. Turn up the heat and add your corn kernels. 
  4. Turn up the heat from medium to high and add the arborio rice. Toast until the edges of the rice is slightly translucent. Stir the rice gently, but make sure not to break it up, just agitate it. 
  5. Add the white wine and allow the alcohol to cook off, while deglazing the pan.
  6. Once you can no longer smell the booze, add your sweet corn and stir through.
  7. Immediately add your first ladle of stock and stir through.
  8. Once the stock is nearly all cooked down, add another.
  9. Don’t over stir it as it will break down the rice, just agitate the pan as the stock gets absorbed. 
  10. After adding 450mls of stock, turn off the heat and add your Parmesan cheese.

After the parmesan cheese has been integrated, add the last 50ml of stock, which will ensure it has a luxurious consistency and isn’t too gluggy. 

Once it’s rested for 2 minutes, ENJOY!

How To Make Corn and Jalapeno Risotto 

 

ENJOY!

 
 
 
 
 
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Look at my corn & jalapeño risotto! I’m so proud of it! 🌽🌶 . I had a corn & jalapeño risotto at the @tajcapetown YEARS ago – and I never forgot it! . So today when I had no gluten free bread, no mushrooms and no regular bread, I decided to try it and it came out so darn well! . Two mistakes I made: . ▪️Put the rice in after I cooked out the wine, FAIL! (So I had to add more 🤷🏻‍♀️). ▪️Chopped the onions a bit thick, but it’s because I only had a brown onion and no shallots. 🧅 . I’m super proud of the end result! So I am grateful for that first risotto experience to inspire me again today 🙂 . Hope you are all doing ok out there! I’m proud of us 🖤

A post shared by Boring Cape Town Chick 🥃 (@boringcapetownchick) on

 

 

 

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