On the one side I just love the cuisines of the different countries with their typical food. On the other hand I am also a huge fan of crossover or fusion food which combines traditional food elements in a new way. Especially the Australian cuisine is very inspirational when it comes to fusion food. It is strongly influenced by British traditions. But by the increasing numbers of non-British immigrants, the Australian cusine has become one of the most versatile cusines. It is influenced e.g. by Southeast Asian dishes but also by Greece, Italian or Lebanese food. No wonder, that I discovered here also a dish for my rice route. And therefore I present you a sweetcorn risotto with tarragon today. It is prepared the same way as a classic Italian risotto, and it is also just yummy! If you love risotto you should really try this recipe. By the way, it is not needed to use a rice which is especially marked on its package as risotto rice for a risotto. Much more important is the rice variety. The most common rice varieties for risotto are probably arborio, vialone and carnaroli. The German company Reishunger for example offers the rice variety arborio first of all for rice pudding. But you can use it for risotto, too. This is also what I did. Meanwhile I buy a lot of my rice at Reishunger after I had the opportunity to try some of their rice varieties. The arborio rice is meanwhile even part of my ingredients stock.
Have you actually recognized the yellow props that I knitted last week? I guess, now you understand why I desperately wanted yellow coasters :). Same as before, also this recipe is from the book World Vegetarian Classics* by Celia Brooks Brown. The only things I changed, were that I replaced the butter by olive oil and the onions by shallots. And in case you want to know whereelse I already stopped during my rice route, just have a look here.
Sweetcorn Risotto with Tarragon
- 500 ml vegetable stock
- 65 g grains of sweetcorn
- 2 tbsp olive oil
- 1 shallot chopped
- 90 g risotto rice e.g. arborio or Carnaroli
- 50 ml white wine
- 2-3 tbsp Parmesan grated
- 1-2 tbsp tarragon chopped
- Bring the vegetable stock in a pot to a boil. Sautè the sweetcorn in the vegetable stock for 1 minute until soft. Lift out the sweetcorn with a skimmer and set aside. Lower the heat and gently continue to simmer the stock.
- Heat the olive oil in a pot and sauté the shallots until soft. Add the rice and stirr until the rice is covered by the olive oil. Add the wine and stirr until it is soaked by the rice. Add some stock and again, stirr until it is also soaked. This way use up the remaining stock until, after about 15 minutes, the rice is soft but still has bite.
- Stir in the sweetcorn, 1-2 tbsp Parmesan and tarragon. Cover and let the risotto stand 2-3 minutes. Serve with freshly grated Parmesan.
* This is an Amazon affiliate link, which means that if you click on the link, I’ll receive a small provision.