My very soul is wedded
to it, and if I were
a bird I would fly about
the earth seeking the
It's not the official day September 22 but Fall is getting a head start here in the lake country. Time to start thinking about comfort foods, soups, casseroles, apples dishes, roasted veggies and late summer produce.
Ham and Corn Risotto is a side that works for a main dish. It's a creamy comfort food in a bowl. Serve with fresh tomatoes topped with basil.
Recipe adapted from Country Living Magazine October 2016 and makes 4 servings.
Cooking tip: Have all ingredients prepped ahead for easier assembly.Ingredients:
- 2 TB. extra-virgin olive oil
- 3/4 cup sweet onions, diced
- 2 garlic cloves, chopped
- 1- 1/2 cup dry arborio rice
- 1/2 cup dry white wine
- Kosher salt
- Freshly ground black pepper
- 4 cups chicken stock
- 2 c. fresh corn kernels (from about 3 ears) or use frozen corn
- 1 cup diced deli ham
- 1 cup white Cheddar cheese, grated
- 1 tsp. parsley flakes
- grated Parmesan cheese
- Heat chicken stock in a saucepan, cover to keep warm on the stove.
- Heat oil in a large saucepan over medium heat. Add onions and garlic. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add rice and cook, stirring, until opaque, 2 to 4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes. Season with salt and pepper.
- To the rice mixture add 1 cup of stock at a time. Cook, stirring until absorbed, 5 to 6 minutes. Repeat 2 more times. Add remaining cup of stock with corn and parsley flakes. Cook, stirring, until rice is tender and corn is cooked through, 5 to 7 minutes. Stir in ham and cook until warmed through, 1 to 2 minutes. Remove from heat and stir in cheese until melted. Grate with Parmesan cheese and serve immediately.