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I wouldn’t actually call this true “fusion” cooking, but the idea is mixing two cuisines, in this case, Italian and Mexican.  According to Wikipedia, Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any. The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. So, true fusion cooking would do a bit more than just add pepper jack cheese and corn to risotto!  No matter, it’s delicious anyway.

Corn Risotto

4 cups chicken broth
1 tablespoon unsalted butter
1 tablespoon olive oil
2 garlic cloves, peeled and minced
1/4 teaspoon ground cumin
1 cup Arborio rice
10-ounce package frozen sweet corn, thawed
1/4 cup half-and-half
1 cup (packed) grated pepper-jack cheese
1/2 cup shredded Parmesan cheese
Chopped fresh cilantro

Pour broth into a medium saucepan and bring to a simmer.

Melt butter and oil in another heavy medium saucepan over medium heat.  Add garlic and cumin; sauté for 1 minute.  Mix in rice and stir for 2 minutes to coat the rice with butter oil.

Add broth to the rice, one ladleful at a time, and stir constantly until liquid is absorbed.  Add another ladleful, continue to stir, and add broth as it is absorbed until all the broth has been used and the rice is creamy and tender.  When adding the last ladle of broth, stir in the corn.

Add the half-and-half and cheeses and stir until the mixture is heated through.   Season to taste with salt and pepper.

Sprinkle with chopped cilantro.

Serves 6

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