My Goals and Discoveries
Vibrant corn flavor
Blending fresh corn kernels with a little water and “milk” from the corn pulp yields a supersweet, bright-tasting puree that infuses the rice with corn flavor. Adding the puree near the end of cooking preserves its freshness.
Balanced acidity and complexity
Instead of adding white wine, which overwhelms the corn’s flavor, we stir in crème fraîche. The cultured dairy adds much subtler acidity, and its flavor and richness enhance the dish’s creamy, luxurious profile.
In addition to bright corn flavor, the puree contributes extra liquid as well as naturally occurring cornstarch. The liquid loosens up the risotto to an appropriately fluid consistency, and the cornstarch makes the dish especially creamy.