Twenty-seven years ago, I was graced with the Rules of Mark. (Conversely, he was presented with the Rules of David.) That’s what happens when you get married — all the rules change. Some rules make sense and are easy to abide, while others are just personal habits-turned-edicts. Read: unreasonable.
Heat the plates. I learned that rule early… It makes perfect sense for a New England upbringing where the weather is cold most of the year (except when it’s ridiculously hot and humid). However, the other night, here in the Arizona desert, when it was over 103°F/40°C, we had guests to dinner and Mark warmed the plates. He. Warmed. The. Plates. Even warmed, they were still cooler than the outdoor temperature. I just rolled my eyes and served.
Early on in our quarter decade-plus relationship, I served pasta with bread on the side. Like everyone else, right? He looked at me, as if I were from another planet (much further than the Webb telescope can see), and asked, “Starch with starch?” I knew the Rule Book was opening. Since then, it has only been on rare occasions that I have served a starch with a starch. As in today’s case, corn with rice.
Basically, I hid the Rule Book last week and made a corn and basil risotto. “Really?” he asked, “Starch with starch?” Yes, I replied, and then proceeded to make this incredible Sweet Corn and Basil Risotto — because the corn this year has been outstanding and I cannot get enough of it. And you know what? He loved it — even after having three different test recipes. Gosh, he’s a trooper.
~ David
Sweet Corn and Basil Risotto
Top print this recipe, please click the small print icon below.
Ingredients
- 4 ears sweet corn
- 4 1/2 cups chicken broth, preferably homemade
- 3 tablespoons unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- 4 ounces diced pancetta
- 1 large shallot, finely diced
- 1 cup arborio rice
- 1/2 cup white wine
- freshly ground black pepper
- 3-4 tablespoons chopped fresh basil
- 1 ounce finely grated Parmigiano-Reggiano
Instructions
- Cook the corn as you normally do (boiled, steamed, microwaved). When cool enough to handle, cut the kernels off the cob; I find doing this into a wide shallow mixing bowl keeps the kernels from scattering all over the place. Reserve two of the cobs.
- Bring the chicken broth to a boil over medium-high heat in a large saucepan. Break the reserved cobs in half and add them to the broth. Reduce heat to a brisk simmer and cook for 15 minutes to infuse the broth with corn flavor. Remove and discard the cobs, and keep the broth at the barest simmer.
- Place 1 tablespoon butter in a large pot over medium heat. When butter is melted, add the pancetta and shallot and sauté until pancetta is golden and shallots are clear. Add the rice and cook, stirring, for 1 to 2 minutes, or until rice is nicely coated and opaque. Increase the heat a bit and add the wine, stirring until almost fully incorporated. Begin adding the broth a ladleful (1/2 cup) at a time, stirring after each addition until almost completely absorbed. Before you add the last ladleful — about 18 minutes, add the corn kernels and chopped basil to the pot. Season with freshly ground black pepper. Add the last bit of broth and, as it absorbs, add the remaining 2 tablespoons butter and cheese.
- When «al ondine» (literally, “to the wave” — or still a bit loose), serve in heated bowls with a sprig of basil as a garnish.
- Serves 4.
- Note: To make this vegetarian, just omit the pancetta.
© 2024 Copyright Cocoa & Lavender
Carolyne
August 20, 2022 at 4:51 amThat looks simply delicious and simple to make. Another winner!
Cocoa & Lavender
August 20, 2022 at 12:18 pmYep, super easy – just a few extra steps to cook and stripping the corn off the cobs.
Chef Mimi
August 20, 2022 at 6:54 amI’m laughing so hard!!! Lovely sarcasm!!! But a fabulous recipe. I don’t think I’ve ever added corn to risotto, but why the hell not?!
Cocoa & Lavender
August 20, 2022 at 12:15 pmGlad you got a kick out of it — but it’s so true, isn’t it? I mean, you’re married — aren’t there two rule books? I think you will like the risotto, Mimi!
John / Kitchen Riffs
August 20, 2022 at 7:50 amI love starch with starch! And because it’s high corn (and basil) season, I’ve been combining corn with all sorts of starchy things — lotta pasta and/or bean combos in particular. Haven’t made risotto with corn, though, and I’m kicking myself — why not? This looks SO good! Glad Mark trooped on so you could perfect this. 🙂
Cocoa & Lavender
August 20, 2022 at 12:14 pmJohn — I feel like my middle name should be Carbs instead of Scott! Yes, I love my bread and pasta and rice and anything else in that realm! I hope you like the recipe.
C Zischke
August 20, 2022 at 8:42 amI want you to write a cookbook annually! I love each recipe and narrative. Thank you.
Cocoa & Lavender
August 20, 2022 at 12:13 pmThanks, Cree – you are so kind!
Jane Sanders
August 20, 2022 at 10:03 amA cookbook annually would be wonderful, however, I would love to have you teach cooking, David. I suggest starting with spices and their uses with Mark printing up a novella-sized book of the histories of each of the spices used in that particular class. I’m ready!!!
In the meantime, I look forward to making this wonderful recipe. And yes, the corn has been delicious and sweet this year………..
Cocoa & Lavender
August 20, 2022 at 12:13 pmI wish I could find a publisher who wouldn’t mind taking a chance on an unknown! But that probably won’t happen… 🙂 I may try to do some videos for YouTube — I will keep you posted!
Eha
August 20, 2022 at 4:26 pm*Sunday morning laugh* How wonderful to read of long relationships and true ! How fortunate in this day-and-age to share so much of a lifetime with another . . . Starch with starch ? I very much believe in good carbs and I say – why not ? Admittedly I do not serve bread on the side as a rule, but . . . have never cooked corn with rice methinks but now suddenly want to try ! My annual basil pots have just been seeded – the aromat grows fast, so . . . thanks !
Cocoa & Lavender
August 22, 2022 at 10:32 amA;ways so happy to provide you with Sunday morning jollies! I really enjoyed writing this one. I completely understand the non starch with starch in some cases, but mostly that would be bread alongside a wide, polenta, or pasta dish. But in cases like this? I go for it!
Sherry
August 20, 2022 at 5:08 pmi know exactly what you mean about the ‘rules’ when you get hitched:) It’s kind of hilarious over a long term relationship to see how they pan out. my hubby always warmed the plates too cos he grew up on the range in cold weather but we live on the coast where it’s sub-tropical … Love me a risotto. funny i never think of corn as a starch but as a vegetable. cheers!
Cocoa & Lavender
August 22, 2022 at 10:33 amI like the way you think, Sherry – it is, indeed, a vegetable… and, in fact, many other vegetables are starches, too.
Frank | Memorie di Angelina
August 21, 2022 at 4:54 amI almost laughed out loud when I read the story about Mark heating plates in 100+ degree weather! Funny I remember when I was growing up hearing about people warming their plates. If I remember correctly, it was a “WASP” tradition and not something folks like us did. Even so I did think it was a cool way to keep your food from turning cold too fast but I don’t think I ever actually did it. Just seemed like too much work, even in the winter. Lazy me…
The other interesting thing: I never thought of corn as a starch. But a quick Google search confirmed it definitely is. Anyway, starch with starch doesn’t shock me. After all, I’m a big fan of “pasta e patate”! But as you probably know, for Italians the real scandal would be eating corn kernels at all. Back when I lived there, at least, corn on the cob (or off) was considered only fit for pigs. (Cornmeal, of course, was entirely different matter.) And when a few years ago I posted my American riff on caprese using corn, I got some “interesting” comments from Italian readers…
Cocoa & Lavender
August 22, 2022 at 10:36 amNow it is you making me laugh — WASP tradition? You may have something there… Mark comes from a long line, whereas my roots are more humble: rural Vermonters and staunch catholic Bostonians.
I know that corn is anathema in Italy — but I did actually see it in a market there once, I think in Venice. Didn’t buy it of course, as I didn’t want to me tagged as an infidel. You were, indeed, brave to add corn to a caprese. My trick is that if I do a riff on anything in the traditional Italian arena, I simply rename it as not to offend. As in: “corn, tomato, basil, and mozzarella salad.” Don’t even mention caprese! 🙂
Frank | Memorie di Angelina
August 30, 2022 at 6:24 amSmart move!
By the way, noodling around Italian cooking websites I’ve started to notice recipes featuring corn on the cob and corn kernels. Perhaps attitudes are changing… ?
Cocoa & Lavender
September 2, 2022 at 10:26 pmI figure if turkeys are available to help Italians celebrate American Thanksgiving, corn has to be okay, too!
Ronit
August 21, 2022 at 9:59 amThe risotto looks fantastic, even though it would be challenging for me to have it in this heat, let alone if served in warmed plates!
As for the starch/starch debate – I think that at the corn is so fresh , it can be considered a vegetable, rather than starch. Problem solved! 🙂
Cocoa & Lavender
August 22, 2022 at 10:37 amWell, im sunny Arizona, the AC is good enough that I don’t mind stirring over a hot stove for 20 minutes. But I get what you mean, Ronit!
Jeff the Chef
August 21, 2022 at 10:45 amI love that story. Every married couple needs to get to know the rules, and how to subvert them. Just make sure that Mark knows that the bread doesn’t go with the pasta. It’s for mopping up the sauce.
Cocoa & Lavender
August 22, 2022 at 10:38 amI let him know, Jeff, but he remains skeptical. The other night we served a pasta with a sausage ragù. A dinner guest bought a loaf of bread and Mark actually asked, “What are we going to do with this?” Naturally, I served it.
Fran @ G'day Souffle'
August 21, 2022 at 3:11 pmFor me, the more starch, the merrier! I can sympathise with heating the plates in hot weather, after all, you want your food to be hot in any case. Wonderful recipe- thanks!
Cocoa & Lavender
August 22, 2022 at 10:39 amI am with you, Fran. Carbs? Bring ‘em on! Glad you like the recipe.
Gerlinde
August 21, 2022 at 7:38 pmWhat a cute story , I heat my plates only when I plate my food but I probably wouldn’t do it when it is that hot. Your risotto looks delicious, I have added corn to my risotto,
Cocoa & Lavender
August 22, 2022 at 10:40 amThanks, Gerlinde — funny, I hand;t thought about the plating issue. I very rarely serve at the table and almost always plate my meals. Wonder where that came from?
Pauline
August 22, 2022 at 12:19 amIt’s amazing how in our house after 40 years of togetherness I can’t remember the original rule books, because now I think there are a whole new set of rules as we age, ha, ha. The thought of heating the plates in our Summer also leaves me laughing like mad. Your recipe looks delicious for a meat free Monday David, however corn is off limits for me now after my dietician told me that it is very abrasive on my sensitive gut. Oh well, I’ve had a lot of years enjoying it. I’m sure I can find a substitute , Risottos are so versatile. Thanks for an entertaining post.
Cocoa & Lavender
August 22, 2022 at 10:42 amOh, so sorry you cannot have corn — but I understand. Mark had some similar issues and now that they are better, he can eat corn! I’m so glad you enjoyed this post, Pauline — anyone who has been married for a long time really gets it!
Jean | DelightfulRepast.com
August 22, 2022 at 11:45 amLooks delish, David! And even though I’m a person who tries to limit my starch intake, I don’t think I could always comply with the No Starch With Starch rule. I mean I’ve made roast beef dinners with roasted potatoes AND mashed potatoes, not to mention the Yorkshire puddings!
Cocoa & Lavender
August 27, 2022 at 8:56 amIt’s funny, Jean — I was thinking about roast beef with mashed potatoes and Yorkshire pudding… Both are necessary!
Raymund
August 23, 2022 at 3:28 pmNever used to heating up plates as I grew up in a tropical country where dishes tend to stay warm but even I when I moved to NZ still never got the hang of it, we just serve the food right after cooking. Anyways this risotto looks really good, adding corn gives it a really nice sweet touch as well as an interesting texture. Loving this recipe
Cocoa & Lavender
August 27, 2022 at 8:55 amHeating the plates was never anything my family did — it was hard enough for my mom to get the food on the table as it was. No extra steps needed!
Ben | Havocinthekitchen
August 23, 2022 at 4:51 pmYou’re funny David – thank you for a good laugh!
When my soon-to-be-husband and I just started living together, I also started my culinary journey shortly. So the only rules I recall were “Don’t enter the kitchen!” and “Don’t touch it before I photograph!” Oh yeah I was a mean person 15 years ago (But in my excuse, the kitchen looked
horrendous every time I occupied it, so I was kind of protecting his nerves) LOL.
I never would have thought of combining risotto with corn, but I don’t see it strange at all! Indeed, great combination of flavours. And what about serving this with bread, eh? 🙂
Cocoa & Lavender
August 27, 2022 at 8:53 amI think if I served this with bread, Ben, Mark would have imploded! But a funny thought!
I love the “don’t touch it before I photograph it” rule —- I’m definitely in the same camp! I’ve learned to serve his and send him to the table while I photograph mine! We have an open kitchen so he sees all the mess… can’t protect him from that! 🤣
sippitysup
August 23, 2022 at 6:17 pm… in this case the starch goes creamy. Exception to his rule. Call it. I would. GREG
Cocoa & Lavender
August 27, 2022 at 8:50 amDone. That is an excellent perspective, Greg!
Christina
August 23, 2022 at 8:40 pmOh dear! I couldn’t live by that rule, I mean potato pizza, for goodness’ sake! 🤣 It’s too good! I think corn is up there as one of my favorite vegetables, too! Looks wonderful, David!
Cocoa & Lavender
August 27, 2022 at 8:49 amRight? I love potato pizza. And so many other starch + starch dishes. Silly rule.
Ron
August 24, 2022 at 2:03 amLike most here I laughed out loud reading your post. As with most couples who share a love of cooking, we too have our rules and Eva has always been a “no starch on starch” person. Oh, and we’ve (she) had an electric plate warmer since before we married. She uses it regularly for our fine dining meals (except when it’s hot outside). As for corn, I’m originally from Texas and I’m betting most from that part of the world would argue corn is a veggie, but then they’d argue that a potato is as well.
My number one kitchen rule is that the cutlery must be neatly placed in the rack in the cutlery drawer. Number two is that one should always sever bread (preferably sourdough) with a Caprese salad, how else does one enjoy the juice at the bottom of the salad plate without it???
Cocoa & Lavender
August 27, 2022 at 8:48 amI love giving people a Saturday chuckle. This particular post has now had more comments (most to me personally) than any other. Made me start thinking more about our rules. My kitchen rules may be many, but my first rule is no mixes (cake, pancake, or otherwise… even the organic, “healthy” ones have so many chemicals. Just make a recipe, for Pete’s sake. Another rule is: no sugar substitutes that aren’t honey or fruit. Those fakes will literally kill you. I used to worry about the silverware like you do… but that was a case of “pick your battles.”
Maybe I should buy Mark an electric plate warmer for his birthday. Right now, he uses the microwave, which has cracked quite a few dishes!
Valentina
August 27, 2022 at 8:28 amI’ve been known to make potatoes with rice, so yes to the starch with starch. 🙂 And when sweet corn is involved, well . . . . all bets are off. The flavors in this dance together! My husband would tell you I have too many “rules of Valentina” to list. Hahaha. ~Valentina
Kelly | Foodtasia
August 29, 2022 at 4:15 pmYes for starch with starch, David! Grew up in Ohio so I’m corn obsessed. We had corn fields bordering 2 sides of our yard and a creek on the other. All the flavors in this are really wonderful and summery! Will definitely be trying it!
Cocoa & Lavender
September 2, 2022 at 10:16 pmSo glad I have another corn-obsessed friend, Kelly!
2pots2cook
August 31, 2022 at 5:11 am… with you all the way; besides, I always serve Gnocchi all Norma with garlic bread. The same story, right? LOL
Cocoa & Lavender
September 2, 2022 at 10:21 pmI’m so glad to have the company, Davorka!
John
September 3, 2022 at 3:54 pmThe humour and sarcasm in this post is brilliant, David. Starch with starch is very much the norm, as far as I’m concerned. It may not happen every time, but eating pasta with some crusty bread is one of life’s little pleasures.
We’ve never really been the type to warm our plates or bowls before serving up dinner, but since living in the mountains, warming the crockery in winter is a given.
I’m loving this risotto. I mean, anything with corn! I’d be dipping a crust of bread into this with gusto!
Cocoa & Lavender
September 4, 2022 at 7:32 amFor me, John, the rule is this: if it tastes good, eat it! Bring on any additional starch and I’m happy!
Glad you enjoyed the humor — it was one of the most enjoyable posts to write!