You can take the girl out of Iowa but come late July I find myself ready for some good ole Iowa Sweet Corn. Fortunately corn is a great accompaniment to Alaskan seafood so it is easy to incorporate into our menu aboard Viaggio. This risotto would be great with Salmon, Spot Prawns, Ling Cod, and as we ate it last night, with Halibut! I served this risotto as a side dish with pan seared halibut, grilled zucchini, and a pipperade sauce (roasted bell pepper, tomato and paprika sauce). You could easily make this into a one pot meal by tossing in additional veggies for a vegetarian meal or cooked shrimp or chicken for a quick and easy dinner.
INGREDIENTS:
2 cups arborio rice
1 sm sweet onion diced
2 cloves garlic minced
1/2 stick butter
1/2 bottle white wine
4 ears of sweet corn (kernels cut off the cob and cobs saved for a corn stock)
1 cup Parmigiano Reggiano grated
1/2 cup basil lightly chopped ( I like to pick the leaves, stack them on top of one another, loosely roll them up, and then make vertical cuts creating basil strips. I then cut them one or two more times horizontally to keep them from being long and stringy. You don’t want to chop the basil too many times or it will become bruised and turn black)
Salt and pepper to taste
METHOD:
1. Place the corn cobs in a stock pot and cover with water. Place on the stove and bring to a light simmer. Allow to simmer gently for approx an hour to create a corn stock. ( you could use a chicken or seafood stock if you don’t have time to make your own corn stock)
2. Melt the butter in a large tall sided sauté pan.
3. Add the risotto and cook until lightly toasted ( approx 2 minutes)
4. Add the garlic and onions and cook for an additional 1-2 minutes until the onions are translucent, being mindful not to burn the garlic
5. Add the 1/2 bottle of wine and begin stirring. ( I like to cook risotto over a medium- medium/high heat, you can adjust this to your comfort level and individual stove) From this point forward it is important to stir regularly. Once most of the wine has been absorbed into the rice you can begin adding your corn stock a few ounces at a time. Continue stirring and adding stock as it is absorbed. You do not want to add it all at once.
6. Continue cooking, stirring, and adding stock until you have reached your desired doneness. The risotto should be rich and creamy and the rice should have just a touch of firmness left. This should take between 20-30 minutes. Remove from the heat and stir in the Parmigiano Reggiano and season with salt and pepper. ( stir the cheese in first and then taste prior to adding salt, as Parmigiano Reggiano is a bit salty and you don’t want to over salt the dish. Right before serving stir in the basil.
About Chef Alisa:
Viaggio Charter is excited to introduce Chef Alisa Jestel, the newest member of the Viaggio team! Chef Tristin was offered an exciting land based opportunity in Seattle that was too good to pass up. With Tristin moving ashore, Captain Trig found himself in need of a new chef so he turned to his long time friend and prior co-worker Alisa.
Alisa has been cooking professionally around the Seattle area for the past fifteen years, the last six of which have been spent aboard a variety of luxury yachts cruising the Pacific Northwest! Alisa thrives on the abundance of local products available in the area and enjoys creating memorable dining experiences at every opportunity! She customizes each and every meal to the individual needs of VIAGGIO’s guests, and loves taking time to share her passion and knowledge for food with anyone that is interested. Alisa has been known for giving impromptu cooking classes on cooking what you catch, fresh pasta making, and seasonal cooking.
Alisa spends her free time during the off season traveling and exploring her love for food in other countries. She finds her self often revisiting Italy for more extensive training on pasta making and other old world culinary arts! Viaggio Charters is excited to welcome Alisa aboard and looks forward to sharing her culinary delights with you!
Viaggio Yacht Charter SE Alaska – Summer Charter Season
For more information visit: www.viaggiocharter.com
Seasoned Crew – Custom Designed Itinerary – Relaxation – Majestic Alaska Beauty
