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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Andy's "Candy Corn" Risotto
5-6 Ears Fresh Hen House Andy's Candy Corn
4-5 cups Chicken Stock
4 tablespoons butter
4 tablespoons green onions
1 cup Arborio Rice
1/2 cup Grated Romano Cheese
Pepper to taste

In a large 4 qt pot, heat chicken broth to boiling point. Add corn and cook 4-5 minutes. Remove ears from water and remove kernels of corn. Set aside and reserve broth.

In another pot (the one you will use for risotto), saute the onions in 2 tbs butter with risotto for 2-3 minutes.

Add reserved corn kernels. Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring frequently. Add more broth as needed for about 20 minutes, or until rice is cooked "al dente". When rice is done, add the remaining butter & cheese & season with cracked pepper. Serve immediately.

Jasper's Notes: Buy Fresh, Buy Local, that is the theme at Hen House Market and here is the perfect way to support your local farmer & enjoy local corn grown under the watchful eye of Andy Ferris. Superior taste and nutritional value, Andy's Candy Corn & these simple ingredients make for a great dish that spells Summer!