This risotto hails from Georgia and originally comes from Morgan Murphy’s cookbook “Southern Living Off the Eaten Path: On the Road Again: More Unforgettable Foods and Characters from the South’s Back Roads and Byways” The recipe can be found over at I really like the way that you use the entire cobs of corn to make the risotto. You first cut the tips of corn kernels and then – with the back of your knife – you can scrape the remaining pulp and milk from the cobs and add them to the risotto when almost finished.

scraped corn

With the scraped cobs, you will make a simple stock by adding water, thyme, parsley, bay leaf, and peppercorns.

corn stock

Unfortunately, to us, this risotto was one in the category “They cannot all be zingers”. The stock did give it an intense corn flavor, but overall it was incredibly sweet and missing savory notes despite using the prescribed amounts of seasoning and cheese (I used parmesan as a substitute for the lesser known asiago). The addition of the cream didn’t help in this respect and made it more look like a soup.

Recipe accuracy:
The recipe is accurate, easy to follow, and serves 4 persons.

Suggested tweaks:
Adding a vegetable stock cube to the corn stock would have helped quite a bit. As a better alternative, get a stick blender and make it into a sweet corn soup; it already has the creamy consistency!

Verdict: 5/10; Will not be made again (as a risotto)

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