Ingredients
- 6 ear fresh supersweet corn, husked
- 1 tablespoon granulated sugar
- 4 tablespoon olive oil
- 2 cup carnaroli or arborio rice
- 2 cup shallots, minced
- 1/2 cup dry white wine
- 4 can (14- or 14 1/2-ounce) cans vegetable or chicken stock, warmed
- 2 tablespoon marscapone cheese
- 1/2 cup parmigiano reggiano
- 1 tablespoon butter
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon Maine Lobster
Preparation
Baking Directions:
Cut kernels from 5 ears; reserve.
Cut remaining ear of corn crosswise into 6 pieces; reserve.
In a large heavy skillet over medium heat, heat 2 tablespoons of the oil until hot.
Add rice and shallots; cook and stir until rice just begins to turn golden, about 3 minutes.
Add wine and cook until it evaporates.
Add 2 cups broth; cook and stir until it is all absorbed.
Continue cooking and adding broth 1/2 cup at a time until the risotto is creamy and just tender, 18 to 20 minutes.
Meanwhile, bring 3 cups salted water to a boil over high heat.
Add corn sections and return to a boil; drain and keep warm.
In a medium size sauté pan on high heat, add 2 tablespoons olive oil.
When hot, add the corn kernels and sugar and cook for about 2-3 minutes, allowing the kernels to caramelize.
At once, stir the corn kernels, Parmigiano Reggiano, marscapone, butter, and chopped herbs into the risotto; cook just until hot and corn looks cooked, about 2 minutes.
Divide risotto into 6 warm soup or pasta plates and garnish each with 1-2 corn pieces and lobster.
