Summer corn risotto in sweet corn broth
Broths
Italian cuisine
I made corn risotto today using the usual chicken broth but I was disappointed with the flavors. The broth seemed to overpower the delicate, sweet flavors of the corn. <br /> <br />As I was pondering what I could do to fix it, my first thought was to use vegetable broth. As I headed to my pantry, my eyes fell upon the pile of corn cobs I had discarded on a plate after taking off the corn. And I had an "a ha!" moment -- use the cobs to make a corn broth! <br /> <br />My husband did the taste test and he pronounced it a keeper! - Susige
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