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Corn and Potato “Risotto”



Corn and Potato “Risotto”

On 23, Apr 2015 | In | By admin

Tired of the usual risotto? Mix it up for a change. Use corn and potato instead of Italian rice.


*Serves 4 people. Cooking time: 20 minutes. Prep time: 10 minutes.

2 ears corn (cleaned)

1 Yukon gold potato (peeled)

1 cup cream

2 oz. aged goat cheese

salt and pepper

*Cut the corn off the cob and then scrape the side of the corn to get the corn milk and mix with the corn. Cut the potato into bruniose the same size as the corn or smaller. Reserve the potato pieces in water. Mix all the ingredients together except the cheese. Pour the cheese in a saute pan and stir over medium flame. Add water as needed until the potato is cooked. Finish with cheese, season and serve.


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