Caramelized Onion Risotto With Corn And Bacon

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 3 ears corn, silk discarded, husks left on
• 7 tablespoons butter, unsalted
• 3 large sweet onions, thinly sliced
• 4 ounces thick slab bacon, 2x1/4-inch strips
• 8 cups chicken broth
• 1 medium onion, coarsely chopped
• 1 small carrot, coarsely chopped
• 1 small celery rib, coarsely chopped
• 2 cups arborio rice
• 1 cup dry wine
• 1/4 cup parmesan cheese, grated
• salt and pepper
• fresh chervil, for garnish

Recipe

• 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 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.