Salmon Kebabs With Fresh Corn Risotto
Yum! King Salmon is in season and this is our new favorite late summer dinner! I've thought for a long time about doing some food posts. An extension of my art, I love to cook and this one is a keeper. The colors alone make this one worth "banging pots and pans" for, as my friend Leah would say. Go here for the Salmon Kebab recipe. And see below for the Fresh Corn Risotto recipe. Let me know if you try it!
For the Corn Risotto
1 diced shallot
1 cup Arborio rice
1/2 cup white wine
4 cups chicken or vegetable stock, heated in a separate saucepan – you want to add hot liquid to the risotto as it cooks
1/2 cup (or more) grated parmesan cheese
5 ears of fresh corn
handful of cherry tomatoes
Fresh basil cut in a chiffonade - 5 or 6 leaves
salt and pepper to taste
Dice shallot and add it to a heavy saucepan with a little olive oil. Cook on medium heat until translucent. Add the rice and cook for a minute or two, you'll hear it crackle. Add white wine – you could use a little more than 1/2 cup – I just add until the rice is just about covered. Cook on medium heat so that it is simmering but not a full boil. Stir often. Wait until wine is absorbed and then begin adding stock a ladle full at a time, allowing each ladle full to be absorbed. While the risotto is cooking, cup corn off cobs and set aside, discard cobs. Half cherry tomatoes and saute in a little oil on medium-high heat until they start to soften, set aside. Grate your parmesan cheese and set aside. Chop or chiffonade your basil. Continue adding stock until the risotto is "al dente" – literally "to the tooth" – is should be just a little hard in the center. At that point add your parmesan, corn and tomatoes and a little more stock. Taste it to see if needs a little salt. I wait until the end because parmesan is pretty salty. Add fresh ground pepper. Fill your plate with the Salmon Kebab and Corn Risotto and garnish with fresh basil. Pour a glass of your favorite wine and buon appetito!
I found a good primer on risotto here, if you've never made it. Once you get the hang of the basics you can add anything to risotto and make delicious, hearty, seasonal meals.