Ingredients
1 shallot finely chopped
Kernels cut from 3 ears of corn
½ cup risotto
¼ cup marsala
1 tsp Smoked paprika
½ tsp red pepper flakes
1 Tbls butter
4 cups of corn stock
¼ grated pecorino romano
1/8 cup of heavy cream
Salt and pepper to taste
Fresh marjoram
Preparation
Heat the corn stock in a separate pot
In another pot add the butter and once it’s melted the shallot. Once the shallot is translucent add the corn. Saute for a few minutes then add the rice. Cook the rice-corn mixture until the rice is translucent then add the marsala. Reduce marsala by half. Add the smoked paprika, red pepper flakes and 2 ladles of hot corn stock. Allow this to cook stirring frequently until the stock is absorbed, then add another 2 ladles of stock and continue with this process until the rice has absorbed enough stock that it is cooked through but not mushy. You may not need all of the stock.
Add the pecorino, cream salt and pepper to the risotto and stir to combine.
Divide into 4 portions and top with marjoram.
