Hot and sour sweetcorn risotto

1. 1

   To make the stock, cut the kernels off the cobs and set aside. Chop each cob into three pieces and place them in a deep saucepan. Add the rest of the stock ingredients, pour in 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for 30 minutes. Set aside and leave to infuse for at least 4 hours, or overnight if possible.

2. 2

   To make the lime leaf butter, heat the oil in a small frying pan and fry the lime leaves for 20 seconds until crisp. Transfer to drain on kitchen paper then blend to a powder in a food processor. Mix with the butter and lime juice and zest in a small bowl. Chill in the fridge until needed.

3. 3

   To make the risotto, strain the stock into a saucepan and discard the solids. Bring to the boil then turn the heat down to low.

4. 4

   In a food processor or blender, blitz a quarter of the corn kernels with 1 tablespoon of the stock until smooth and creamy, then set aside.

5. 5

   Heat the oil and butter in a large saucepan or casserole over a low heat, add the shallots and cook for 6-8 minutes, until softened but not browned. Add the garlic and chillies and fry until fragrant. Turn up the heat, add the rice and stir for a couple of minutes. Add the wine and cook until evaporated. Turn the heat down to medium-low and add the stock, a ladleful at a time, stirring until the stock is absorbed before adding more.

6. 6

   When half of the stock has been added, stir in the whole corn kernels, then continue adding stock until the rice is cooked but still has a little bite to it and the corn is tender. This should take about 25 minutes. Stir in the puréed corn and cook for 2 minutes. Take off the heat and beat in the lime leaf butter. Season with salt and pepper.

7. 7

   Serve the risotto topped with kale crisps, crispy shallots and sliced chilli, if desired.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.