Caraway and corn go surprisingly well together in this creamy risotto, with swiss chard stirred in at the last minute for a bit of health and bitter flavor contrast.
The.Boy doesn’t like rice and the smell of caraway activates my gag reflex. So obviously this was the perfect dish for me to make.
At least, it was after I finished grinding up the caraway seeds to a fine powder and they ceased and desisted blowing their fumes all up into my nostrils.
Don’t be fooled by their unassuming good looks. They pack some serious aromatic punch.
Up until that point things were pretty, uh…touch and go.
But something magical happened when the caraway paired up with the corn and got stirred stirred stirred into a creamy mass of starchy goodness.
All of a sudden it stopped being downright detestable and metamorphosed into the kind of meal I’d go back for seconds of.
And so. That’s what I did.
- 5 ears corn
- 7 cups vegetable broth
- ½ cup heavy cream
- 2 tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground caraway seed
- 2 cups arborio rice
- 2 bunches swiss chard, torn into bite-sized pieces
- ¼ tsp freshly ground black pepper
- ¼ cup grated parmesan cheese
- salt, to taste
- Cut the kernels off the corn and puree in a food processor. Set aside.
- Bring the vegetable broth to a simmer and keep warm on low heat.
- Melt the butter in a large nonstick skillet over medium heat. Add in the onion and cook for 3 minutes, until translucent and tender. Add in the garlic and ground caraway. Saute for 2 minutes. Stir in the rice and pureed corn, cooking for two minutes.
- Add the broth a cup at a time, only adding more until the previous has almost completely evaporated, stirring constantly. With the last addition, stir in the heavy cream, swiss chard and ground black pepper. Remove from the heat and stir in the parmesan cheese. Season with salt to taste.