Name: Sweetcorn Risotto with ’nduja and Basil
Prep time: 45 min
Yield: 4
Ingredients: For the risotto; 1 tbsp olive oil; 1 large onion, finely chopped; 4 garlic cloves, finely chopped; 300g carnaroli or arborio rice; 200ml dry white wine; 800ml chicken stock, warm; 60g unsalted butter, cubed; 25g parmesan, finely grated (or a vegetarian alternative); For the sweetcorn purée; 3 corn on the cobs (or around 450g drained kernels); 50ml chicken stock, warm; 3 tbsp mascarpone; For the garnish; 50g ’nduja (skin removed if it has any); 1 tbsp extra-virgin olive oil; A few small basil leaves; 4 knobs of unsalted butter

VMG Recipes