July: 7 Day Meal Plan

Directions

• Add the vegetable broth, the bare corn cobs, bay leaf, and parmesan rind to a large pot over high heat. Bring the broth to a simmer, then reduce the heat to low or medium-low to maintain a light simmer.

• Add 3 tablespoons of the butter to a large, heavy-bottomed pot pot/skillet over medium heat. Once melted, add in the onion and season with 1 teaspoon salt and cook, stirring occasionally, until softened and translucent, about 5 minutes.

• Add in 3/4 of the minced garlic. Stir to combine and cook until fragrant, 2-3 minutes longer. Stir in the arborio rice. Cook 2-3 minutes, stirring occasionally, until lightly toasted.

• Deglaze the pot by pouring the wine in and using a wooden spoon to scrape up any browned bits that may have formed at the bottom. Cook, stirring constantly until all of the wine evaporates. Reduce heat to medium-low. Add kernels from 2 ears of corn and the bell pepper to the rice and stir to combine.

• Pouring 1 ladle at a time, add the warm corn stock into the risotto, stirring frequently until the arborio rice absorbs all of the corn stock. Continue, slowly adding stock 1 ladleful at a time and stirring frequently between additions. Start tasting for doneness after 15 minutes. The risotto is ready when the arborio rice is creamy and cooked through, around 20-25 minutes total, and you may not need to use all of the broth.

• As the risotto simmers, melt ½ tablespoon of the reserved butter in a small skillet. Once melted, add the pancetta. Cook, stirring occasionally. Add the remaining corn kernels and garlic to the skillet, stirring to combine. Continue to cook, stirring occasionally, until the corn is cooked and the pancetta is crispy, 3-4 minutes longer. Remove from the heat and set aside.

• Stir into the risotto, the remaining 1 tablespoon butter and the grated parmesan. Taste and season with additional salt and pepper as desired. Serve topped with pancetta sweet corn mixture, extra parmesan, and freshly cracked pepper.