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.
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...