I chose to share my Sweet Corn Arancini because it is not only a great gluten free option for summer, we also managed to make it vegan by eliminating butter and cheese. The sweetness and creaminess of the corn, which is at its peak right now, really enriches the flavor of this dish.
A Grilled Portobello Mushroom provides a sense of “meatiness” and protein based consistency to the meal (though a grilled piece of steak would work just as well).
The Sauce: I love the flavor combination that smoking tomatoes brings out of the vegetable. Even if you don’t have access to the world's greatest tomatoes, smoking them will make your dish really stand out and gives it a ‘professional chef’ characteristic. Though any tomato-based sauce will suffice I highly suggest you give Smoked Tomato Coulis a try.
Fresh Corn: 4 each
Shallots, Large Minced: 2 each
Olive Oil: 1 cup
Corn Meal, Course: 1 Cup (for dusting)
Salt and Pepper: to taste
(click for Arvin's recipe)
Vegetables (Chef's choice. Grilled Portobello Mushroom and Zucchini pictured above)
Remove corn kernels from cob using the back of a knife
Scrape all of the liquid off of the cob and reserve
Sauté shallots in olive oil on medium heat until translucent
Add corn kernels and liquid from corn
Season with salt and pepper to taste
Cook mixture for 10 minutes on medium heat
Puree until smooth
Make 1 batch of basic risotto
Fold corn mixture with risotto and spread evenly onto a sheet pan
Let cool completely
Using a round cookie cutter, punch out circles
Coat lightly with corn meal and sauté until golden brown on both sides
Place tomato coulis in center of plate
Place arancini on top of tomato coulis
Add your favorite vegetable top or around
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