Ingredients
Equipment
Method
- 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.