During our last trip back to USA, we managed to catch up with my step daughter’s mum and her hubby.
Darlene is reading the birthday card
we gave her in advance
Tony is busy cooking up the meal for us
It was so kind of them to invite Gary and I over to their beautiful home for a home cook meal.
We had a delicious plate of risotto with perfectly pan seared scallops and asparagus and a hearty bowl of salad.
We not only had yummy homecooked food but we had a great visit with family. That’s happiness.
After looking at the photos of the meal we had, I knew I got to have risotto for dinner. I can’t help it. This was what I made for dinner a few nights ago. So quick and easy to make and so satisfying.
Corn and risotto
4 cups chicken stock
4 slices bacon, coarsely chopped
2 shallots, peeled and finely chopped
1 1/2 cups Arborio rice
1 cup fresh sweet corn kernels
3 ounces cream cheese, cut into 1-inch cubes
Salt and pepper to taste
Bring chicken stock to a boil in a medium saucepan over medium-high heat. Reduce heat to simmer. Sauté bacon in a medium saucepan over medium heat until crisp. Remove from saucepan with a slotted spoon and place on a paper-towel lined plate. Set aside. Add shallots to pan and sauté until tender, about 3 minutes. Stir in rice, coating well with the bacon fat and shallots. Stir in 2/3 cup broth. Cook until broth is absorbed. Add remaining broth 1/3 cup at a time, allowing it to be completely absorbed before adding more, until only 1/3 cup of broth is left. Stir in remaining 1/3 cup of broth with the corn and allow broth to absorb and corn to gently cook. Remove from heat and stir in bacon and cream cheese. Season to taste with salt and pepper before serving.