Page’s Platefuls: Corn Risotto with Sunflower Seed Pesto

One of the first ingredients Chef Alex Page reaches for in the harvest season is corn—and one of his favourite places to shop fresh local produce is at Tindall Farm Market. Bursting with sweet flavour, it’s delicious grilled or boiled, and I especially love to use it in risotto! Creamy, sweet and full of corn flavour, this risotto benefits from a drizzle of freshly made sunflower seed pesto for an extra pop of flavour. This dish works well as a starter to any of your fall harvest meals, and presents beautifully on a hand made platter from Greenmantle Pottery.

Corn Risotto with Sunflower Seed Pesto

Ingredients (serves four):

• 2 cobs Tindall’s fresh corn
• 5 cups vegetable stock
• ½ cup olive oil, divided
• ½ small yellow onion, diced
• 2 cloves garlic, thinly sliced
• 2 cups arborio rice
• 1 cup dry white wine
• 3 tbsp unsalted butter
• 2 cups freshly grated Parmigiano-Reggiano, divided, plus more for serving
• 2 cups fresh basil leaves, packed
• ¾ cup shelled sunflower seeds

Instructions:

• Shuck corn, and using a knife, carefully remove kernels from the cob, being sure to reserve the cobs. Reserve kernels in a small bowl.
• In a sauce pot, combine vegetable stock and corn cobs, and bring to a gentle simmer.
• Simmer for 15 minutes. Once corn flavour has been infused into the stock, remove corn cobs and discard, and keep the stock warm.
• In large sauce pot, heat 2 tbsp olive oil over medium-high heat and add in rice—cooking for 3 to 5 minutes, or until rice is golden brown in places. Add in onion, garlic, and all but 1 cup of the corn kernels. Cook for an additional 3 to 5 minutes, or until onions are softened.
• Deglaze pot with white wine and cook until almost completely reduced. Slowly add ladlesfuls of stock, while stirring continuously. As the rice absorbs the stock, add more. Continue this process until rice is cooked al dente, or until the stock has been used.*
• Finish risotto with butter, reserved corn kernels, 1 cup of the cheese, and season to taste with salt and pepper. Stir to combine.
• While the risotto is cooking, prepare the pesto. In the bowl of a food processor, combine 1 cup cheese, basil leaves, and sunflower seeds. Pulse to combine. While pulsing the machine, gradually add in the remaining olive oil until a pesto consistency is achieved.
• Serve risotto topped with freshly grated cheese and a drizzle of the pesto.

Notes:

• You may find you need more or less stock depending on how high you have the heat. If you run out of stock, and your rice is still not cooked to your desired completion, simply use some hot water in place of stock. If your risotto seems too thick before serving, simply add a ladleful of stock or hot water.
• There is plenty of delicious corn flavour in the cobs. Be sure to use them to add additional flavour to broths, soups and stews!

Where to buy your ingredients:

Tindall Farm Market: Located in Uxbridge, this family-owned and operated produce farm has been serving delicious, affordable produce to the community for more than 50 years. Shop seasonal produce, eggs, honey, preserves, and baked goods.

Greenmantle Pottery: Okay, so, not an ingredient—but what better way to enjoy a fall harvest meal than in a handcrafted dish? This working pottery studio is located inside a 150-year-old log cabin and features a variety of locally made pottery to explore. To visit, please book an appointment or call ahead.

Both destinations can be found along the Leaskdale Loop. Check out more stops and make a whole day of it!