We really loved this risotto. The brown butter base was rich, but it also allowed the corn flavor to shine. It made very comfy Sunday dinner.
Brown butter and corn quinoarborio risotto
3 ears corn, kernels separated from cobs
6 cups water
1/2 tsp salt
1 tsp basil, divided
4 tbsp butter
1/2 medium onion, chopped
1 cup arborio rice
1/2 cup quinoa
1/2 cup shredded parmesan cheese
Cover corn cobs with water in a medium to large saucepan. Add 1/2 tsp salt and 1/2 tsp basil and bring to a boil. Reduce heat to a simmer and cook for about 30 minutes. Drain broth into another saucepan, squeezing liquid from cobs if possible. You can make the broth in advance. Just heat it up before proceeding with the rest of the recipe.
Place butter in another medium to large saucepan, perhaps the one you just made broth in. Melt over medium heat and let cook until light brown, stirring or shaking pan occasionally. Add onion and 1/2 tsp basil and cook for about five minutes. Add 2/3 of the corn (about 3/4 cups) and cook until onions are soft. Add rice and quinoa and stir to coat with butter. Add about a cup of corn broth to the pot, stirring to combine. Let simmer. When most of the liquid has been absorbed, repeat until rice is tender. Remove from heat and stir in cheese. Garnish with raw corn kernels.