CHICKEN AND CORN RISOTTO WITH VANILLA AND MASCARPONE
4-6 Coastal Range Organics Boneless Skinless Thighs
salt & pepper
2 Tbsp unsalted butter, divided
2 quarts organic chicken stock, divided
3 cups corn off the cob, divided
1⁄2 tsp vanilla extract or 1⁄4 vanilla bean, split
and seeds scraped
1 cup yellow onion, diced
2 cups arborio rice
1 cup white wine
1⁄4 cup mascarpone cheese
chicken in cold water and pat dry. Season chicken with salt
& pepper. Melt 1 Tbsp butter in heavy bottomed sauce
pan over medium high heat. Add chicken thighs to pan, sear
on each side for about 3 minutes, or until browned. Remove
chicken from pan and set aside.
1 quart chicken stock with 2 cups of corn and vanilla. Simmer
for 10 minutes.
Carefully puree in blender and keep warm. Separately heat
and keep warm remaining
1 quart of chicken stock.
remaining Tbsp butter in heavy bottomed sauce pan over medium
heat. Add onions and saute for 2 minutes. Add rice and stir,
then add white wine. Cook on medium heat until liquid is
gone. Add plain chicken stock 1 cup at a time and cook while
stock is gone, add seared chicken back to pan. Add remaining
1 cup of corn kernels to pan and continue stirring. Now
add corn stock 1 cup at a time, stirring until rice is cooked.
Season with salt and pepper and then whisk in mascarpone
cheese. Serve immediately.
with snipped chives and a light grating of nutmeg.
by Chef Ray Tang for Coastal Range Organics