Grilled Chicken with Creamy Corn Risotto

TOTAL TIME: 2 hr 5 min
Prep: 1 hr 15 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

CREAMY CORN RISOTTO:
  • 3 sprigs rosemary
  • 1 small dried red chile
  • Kosher salt
  • 1/2 cup dry white wine
  • One 14-ounce can creamed corn
  • 1/2 cup frozen edamame, thawed
  • 3/4 cup heavy cream
GRILLED CHICKEN:
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons turmeric
  • 2 teaspoons paprika
  • Kosher salt
  • 2 large chicken breasts (about 1 pound total), butterflied
  • 2 tablespoons olive oil
  • 1/4 cup freshly grated Parmesan
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Directions

For the risotto: Preheat a grill or grill pan to medium heat.

Place the corn on the grill and cook for 10 to 12 minutes, turning a quarter turn every 3 minutes, until slightly charred. Let cool, then cut the kernels from the cob. Place the kernels in a bowl and set aside.

Heat the chicken broth to a simmer in a medium pot over medium-high heat. Adjust the heat to keep the broth simmering away while you make the risotto.

Heat the olive oil in a large, deep skillet over medium-low heat. Add the shallot and garlic and saute for 1 minute. Add the rice and toast in the pan for about 2 minutes. Add the thyme, rosemary and chile and cook another 30 seconds. Start adding the hot broth, a ladleful at a time, stirring constantly as it is absorbed into the rice. Once the first ladle is absorbed, continue adding stock by the ladleful until all the stock has been used. This should take about 15 to 20 minutes. When done the risotto should be creamy and the rice tender.

Once all the stock has been incorporated, season with salt and stir in the wine. Next add the creamed corn, edamame, heavy cream and the reserved corn kernels. Taste and check for seasoning. Remove rosemary and thyme stems.

For the chicken: Preheat a grill or grill pan over medium-high heat.

On a plate, combine the coriander, cumin, turmeric, paprika and salt to taste and mix with a fork to blend. Dip the chicken on both sides in the spice mixture.

Brush the grill with the olive oil. Grill the chicken until nicely browned and grill-marked, about 4 minutes per side. Remove to a plate and let rest for 5 minutes before slicing into strips.

To plate: Spoon risotto onto four plates. Sprinkle with Parmesan and top with slices of chicken. Serve immediately.

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Newest Ratings and Reviews

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  • on May 17, 2014

    Flag

    Loved this!! I don't mind trying something new even if it is canned. I haven't bought a can of cream corn in 15 years! But I liked it in this. Gave it just a mild sweetness. I added a little less cream and some Parm Reg in place of it. It was delicious.

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  • on May 16, 2014

    Flag

    WOW... this recipe looked wonderful right up to when she dumped in a can for creamed corn! WHAT??? Why would you put a processed product that includes who knows what into a risotto. I am so disappointed.

    Why not use something else? Something NOT canned.

    A substitution would greatly increase the value of this recipe.

    people found this review Helpful.
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