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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
- 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.
- This recipe was entered in the contest for Your Best Corn Recipe
- This recipe was entered in the contest for Your Best Risotto (Savory)
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