Mexican Cheesy Corn Risotto With Cilantro

By JennT1981 • March 16, 2010 • 1 Comments

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Author Notes: My two most favorite cuisines are Mexican and Italian. I found a fun way to incorporate Mexican flavors into a classic Italian dish. Originally delicious! - JennT1981

Serves 4

1 tablespoon unsalted butter
2 cloves garlic, minced
1/4 teaspoon cumin
1 cup arborio rice
1/4 cup white wine
29 ounces chicken broth
10 ounces frozen corn, thawed
1/3 cup whole milk
2 tablespoons freshly grated parmesan
4 ounces fresh mozzarella, diced
1/4 cup cilantro, minced
1 pinch salt, to taste
1 pinch pepper, to taste

In a heavy sauce pan melt butter over medium heat and add garlic and cumin, sauté for 1 minute.
Stir in rice and cook just until almost golden, stirring constantly about 3 to 5 minutes.
Begin adding broth a ladle at a time, stirring constantly and allowing rice to almost dry out in between broth additions. This should take about 20 minutes.
Add corn, reduce heat and cook another few minutes.
Stir in whole milk, parmesan, mozzarella, cilantro, salt and pepper. Let warm through a few minutes and serve immediately.