This Mother’s Day weekend, I want to honor my mother in a very simple way–by sharing one of her risotto recipes.
I had planned to make the risotto on Mother’s Day, but I just couldn’t wait. So Thursday night, I prepared it and it was as good as I had remembered. We added a nice green salad and glasses of cold Prosecco and enjoyed Italian comfort food at its simplest and best.
So here’s to you, Mom. I love and miss you. Thank you for life, love, fabulous Italian meals, and your strong fun-loving (Penguin) self. ♥️
Mom’s Lemon and Corn Risotto
3 tablespoons butter
2 cups mild sweet onion (about one medium-large onion), finely chopped
1 cup Arborio rice
3 to 4 cups chicken broth
l/2 cup white wine
2 ears of cooked corn kernels (or the equivalent cooked frozen or canned corn, about 1 to 1 1/2 cups)
l/4 cup lemon juice
salt and pepper to taste
2 tablespoons chopped green onion tops and 2 tablespoons Italian parsley
Grated Parmesan cheese
Heat 2 tablespoons of the butter in a large skillet. Cook the onion until translucent, about 5 minutes. Add the Arborio rice and stir to coat the rice in the butter and onions. Then slowly add the broth, a quarter cup or so at a time, until it is absorbed. Keep adding the broth and wine and stirring, until the rice is cooked, about 20-25 minutes. When the rice is almost tender, add the corn kernels and the lemon juice. Mix in the remaining tablespoon of butter to add a little more creaminess. Salt and pepper to taste.
Top with the chopped green onions, parsley and plenty of Parmesan cheese.
(Sometimes I add cooked shrimp to the mix and it’s quite good!)
Mangia Bene and Enjoy!