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Cheesy Corn & Smoked Paprika Risotto

I originally thought about making roasted corn with smoked paprika as a side dish for another meal, but decided I was so excited about the flavor combination that it should be the highlight of the meal. A cheesy risotto seemed like the perfect base to which to add the corn and paprika.

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Since Dustin considers himself the risotto master of the house, I gladly let him take the lead and cook me dinner. I think the best part of being in school is that Dustin is going to be taking the lead in the kitchen more. A girl can get used to being cooked for!

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We took a very basic risotto recipe, fancied it up with multiple kinds of cheese, smoked paprika, and oven roasted corn.

Cheesy Corn & Smoked Paprika Risotto

serves 2 with plenty of leftovers

  • 1 tablespoon olive oil
  • 1 tablespoon + 2 tablespoons unsalted butter, divided
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup cooking wine
  • 1 quart vegetable stock, heated
  • 1/4 cup parmesan cheese, shredded
  • 1/4 cup pepper Jack cheese, shredded
  • 3 ounces crumbled goat cheese
  • 2 ears oven roasted corn, removed from cob
  • 2 teaspoons smoked paprika (or more, to taste)
  • salt, to taste
  • pepper, to taste
  1. Heat the olive oil and butter in a large pan. Once heated add the onion and garlic and cook until fragrant.
  2. Add in the arborio rice and toast for about a minute, making sure to coat the rice with oil and butter.
  3. Deglaze the pan with the wine.
  4. Slowly pour the stock over the rice, about 1/2 cup at a time, stirring continuously until absorbed until all of the stock is gone and the risotto has a creamy texture.
  5. Add in parmesan and pepper Jack cheese and stir until blended.
  6. Plate the risotto then add crumbled goat cheese, corn, paprika, salt, and pepper to individual plates.

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