That clean-tasting corn-infused-in-rice flavor and crunch comes from freshly scraped corn (kernel and pulp) and opting out of chicken broth for water. Stirring in some crème fraîche didn’t hurt either in elevating the risotto to its rich, creamy profile. And yes, I know it’s corny but this risotto really is.

Locally-inspired by otah (steamed parcels of minced seasoned fish wrapped in coconut leaves & flame grilled to spicy perfection), this risotto was cooked with mackerel, chilli, coconut and topped with loads of chunky crabmeat.

Made with a corn-infused veggie stock that took forever to reduce. The sweet corn offered a crunchy contrast to the creamy risotto. It was tasty but probably not worth the time.

Risotto with Tomato, Corn and Basil. Less tedious than Tuesday's Spaghetti & Meatballs but still tasty. This was smooth and creamy and the crunchy corn niblets offered perfect textural contrast. And I got rid of residual sweet basil and some longstanding, space-occupying, yet excellent gli Aironi Arborio rice.

Well, that’s all the porcini shrooms and some of the rest of the leftover mascarpone gone. Now, to find a use for the other sprigs of thyme 😹

Para la vegetariana.

Made with Taleggio cheese, Balsamico di Modena and Korean strawberries which are considerably more petite than their American counterparts.

Strawberry Risotto with Taleggio with a few drops of Balsamico de Modena