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
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Ingredients
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1 tablespoon
unsalted butter
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2
cloves garlic, minced
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1/4 teaspoon
cumin
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1 cup
arborio rice
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1/4 cup
white wine
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29 ounces
chicken broth
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10 ounces
frozen corn, thawed
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1/3 cup
whole milk
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2 tablespoons
freshly grated parmesan
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4 ounces
fresh mozzarella, diced
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1/4 cup
cilantro, minced
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1 pinch
salt, to taste
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1 pinch
pepper, to taste
Directions
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In a heavy sauce pan melt butter over medium heat and add garlic and cumin, sauté for 1 minute.
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Stir in rice and cook just until almost golden, stirring constantly about 3 to 5 minutes.
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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.
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Add corn, reduce heat and cook another few minutes.
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Stir in whole milk, parmesan, mozzarella, cilantro, salt and pepper. Let warm through a few minutes and serve immediately.
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