Welcome to the October Recipe of the month. This lovely risotto recipe is perfect for the changing seasons, using the last remain fresh corn from september and bringing a wealth of warmth to crisp fall air.
This October we are highlighting Cascina Oschiena as our producer of the month! Alice, owner and head operator of the farm has stood out as a key figure in the world of regenerative agriculture.
This recipe is from Sara Jenkins, owner and chef of Nina June, a farm to table Mediterian restaurant in Rockport Maine. Sara, being one of the oldest customers of the Cascina Oschiena brand made it only right to highlight her amazing cooking.
INGREDIENTS
STEPS:
Shuck the corn of its tough outer leaves and remove any remaining silk strands.
In a hot cast iron pan without any fat char the corn on the cobb until nicely browned all over.
Remove the kernels from the cob and reserve. Reduce heat, add a pad of butter and sauté chanterelles until golden and slightly crispy, set a side
Place the cobs in a large soup pot and just cover with water. Add a teaspoon of salt and bring to a simmer.
Meanwhile in a heavy bottomed high sided pan such as a dutch oven melt butter and into the olive oil. Add the onions and a pinch of salt and stir.
Add the rice and continue stirring for 8-10 minutes over medium low heat. Add the white wine and raise the heat. Continue stirring.
When the wine has evaporated add a cup of the corn broth and stir until absorbed. Continue for another 10 to 15 minutes until the rice is cooked and the broth has been used up.
Stir in the corn kernels, the cheese and parsley, turn off the heat and cover the pot.
Let the rice sit for five minutes, top with chanterelles. Taste, adjust seasoning and serve immediately,