Corn Risotto
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By Appears in Cook's Illustrated July/August 2020, America's Test Kitchen TV
Our formula for the sweetest, freshest corn flavor also turns out the most luxurious pot of risotto we've ever had.
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WHY THIS RECIPE WORKS
To make risotto that features truly vibrant corn flavor, we started by blending 3 cups of fresh corn kernels with a little water and the pulpy “milk” we scraped from the cobs to yield a supersweet, bright-tasting puree that infused the rice...
