Produce at an Outdoor Market...
Photographic Print
Ross, Nancy &...
Buy at AllPosters.com
 

Sur La Table:
Special Offers

La Belle Cuisine - More Side Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."

Red Bell Pepper, Potato and Corn "Risotto"

Shop at CHEFS!

"Pray for peace, and grace, and spiritual food,
For wisdom and guidance, for all these are good.
But don't forget the potatoes."
~ John Tyler Pettee

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Ears of Corn
Photographic Print
, Fogstock Llc
Buy at AllPosters.com
 

La Belle Cuisine

Red Bell Pepper, Potato and Corn "Risotto"
Recipe Courtesy of Hans Rockenwagner

1 pound Russet potatoes, peeled and cut into
1/4-inch dice (about 3 cups diced)
1 1/2 cups fresh corn kernels (about 3 ears)
2 3/4 cups red bell pepper juice (see below)
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice, or as needed
3 tablespoons heavy cream
6 tablespoons unsalted butter, cut into 6 pieces
1/2 cup freshly grated Parmesan
3/4 teaspoon salt
1/4 teaspoon fresh ground white pepper
Sprigs of fresh chervil, for garnish
12 scallions, trimmed and grilled until lightly
charred, for garnish  

Red bell pepper juice:
Take about 7 red peppers, stem and seed them,
then put through an extractor-type juicer.

 In a large non-reactive saucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the
juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste,
and add more if needed. Continue to reduce and, when the mixture is
almost dry, add the cream and reduce the heat to low. Cook for 1 minute
more, stir in the butter, and remove from the heat. Stir in the Parmesan,
salt, and pepper. Serve immediately in warmed bowls, garnished with a
few sprigs of chervil and 2 grilled scallions.
Yield: 6 servings

Featured Archive Recipes:
American Food (corn)!
Laurie Colwin on Red Peppers
Louisiana Corn Festival
Risotto 101

Index - Side Dish Recipe Archives
Index - Vegetable Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search