Page title and description
- 3 cobs of huitlacoche corn, galls removed as described
- 1 large onion, finely sliced
- 1 mild chilli, finely sliced and seeds removed (optional)
- 3 garlic cloves, chopped
- 3 litres vegetable stock
- 1 glass of red wine (could be white for a lighter flavour)
- 200g brown cap mushrooms, chopped (optional)
- 500g risotto rice
- 50g Parmesan, grated
- 4 tbsp olive oil
- 40g butter
Prep time: 10 min
Cooking time: 30 min
Step 1De-husk and de-silk the corn cobs.
Step 2Next, stand the cob on its base and slice downwards, using the back of a knife to remove the kernel galls.
Step 3Discard any that have gone brown or slimy. Don't worry if the galls burst as you remove them, though equally if some of the smaller ones retain their integrity, this will give texture to your dish.
Step 4Set aside and, using the sharp side of the knife, remove any healthy yellow kernels and put to one side, separate to the galls.
Step 5Discard any that have not matured to a plump golden yellow.
Step 6Using a heavy bottomed pan, gently fry the onion and chilli in the olive oil until soft.
Step 7Bring the stock to a simmer. Add the garlic to the onion and chilli and fry for another 2 minutes.
Step 8Add the corn galls and cook for 3-5 minutes, until they collapse. Lightly season, then add the rice and cook for another 5 minutes, constantly stirring. Add the wine and stir until absorbed.
Step 9Add the simmering stock, one ladle at a time, stirring until absorbed, before adding the next.
Step 10After about 10 minutes add the healthy yellow sweetcorn if you had any (optional, and only if you want that corn flavour) and the mushrooms (again optional).
Step 11When the rice is firm and creamy but before the stodge stage, remove from the heat, stir in the Parmesan and butter.
Step 12Season to taste and serve, perhaps with a sprinkle (or few sprigs) of parsley to set off the blackness.