This sweet buttery Corn Risotto is made with a delicious cream base of corn and coconut milk. Sautéed shallots in melted butter and fresh thyme gives this dish a deeper and irresistible flavor.
Use a knife to 'slice down' and remove corn from 3 corncob. Add to a food processor and pulse a few times until corn starts to break dwon. Then add coconut milk and pulse until creamy
In a heavy pot melt butter. Add shallots and garlic and sauté until fragrant (2-3 minutes). Add thyme and season with salt.
Add rice and sauté until rice edge looks translucent (2-3 minutes)
Then add in coconut corn cream. Also add in remaining corn (whole corn kernels, not processed) and stir well.
Stir in 4 cups of hot water. Reduce heat to medium-low, cover and simmer until all the liquid has been absorbed and rice is creamy (24-28) minutes.
Add parmesan and fresh thyme, stir and cover pot. Let stand off heat for a few minutes before serving