Sweet Corn Risotto with Blistered Shishito Peppers
This Sweet Corn Risotto features creamy arborio simmered in a corn cob infused vegetable stock, studded with fresh corn kernels, and topped with blistered shishito peppers and mustard microgreens.
Cut the corn from the cobs and set the corn aside. Pour the stock into a large pot and add the cobs to the stock. Place the stock on the back burner of the stove and bring it to a boil. Reduce it to the barest simmer.
2 ears sweet corn, 6 cups vegetable stock
Place a large skillet over medium heat and add the oil. Once the oil is shimmering, add the onion and a generous pinch of salt. Sauté until the onion is just translucent. Stir in the garlic and sauté until fragrant, about 1 minute more.
2 tbsp olive oil, 1 yellow onion, 4 cloves garlic
Stir in the arborio rice and toast the rice for 2-3 minutes or until it begins to crackle and starts to smell nutty. Pour in the vermouth and stir until it is absorbed by the rice.
1½ cups arborio rice, ¼ cup dry vermouth
Add two ladlesful of the simmering stock to the rice. Stir frequently until the stock is fully integrated. ** Add two more and repeat until the rice is creamy and tender.
When the rice is nearly done, stir in the corn and cook for an additional 3-5 minutes or until the corn is heated through.
Place a large cast-iron skillet over high heat and heat until smoking. Add the shishito and spread them into an even layer. Let them cook undisturbed for a minute or two or until well charred. Shake the pan and repeat. Cook until the peppers are blistered on all sides. Take them off of the heat.
227g (8oz) shishito peppers
When the risotto is done, take it off of the heat and stir in the butter and sesame oil. Taste and season with salt accordingly.
2 tbsp butter, 1 tbsp sesame oil
Divide the risotto across four bowls and top each with 4-5 shishito peppers, a pile of mustard greens, and a sprinkling of sesame seeds. Serve immediately.
½ cup mustard microgreens, 1 tbsp toasted sesame seeds
Notes
** You don't have to spend every moment stirring the risotto. You can let it simmer for a little while undisturbed. Just don't walk away from it entirely.