Local Fare’s Weekly Recipes: January 22nd-25th

Heat oil and 1 tbsp butter in a large pot over medium-high heat. Add onion, carrots, celery, potatoes, and garlic. Cook, stirring occasionally, for 8–10 minutes until softened. Add cauliflower, thyme, oregano, salt, and pepper. Stir to combine.
Add chicken broth. Stir and bring to a boil, then reduce to a gentle simmer. Cover and cook for 10–15 minutes or until veggies are tender (easily pierced with a fork).
In a separate small pot, melt the remaining 4 tbsp butter over medium heat. Sprinkle flour evenly across the top of the melted butter then whisk constantly for 1 minute. Very gradually add milk while whisking constantly. Cook for 5–6 minutes, until nicely thickened (do not boil). Remove from heat and stir in cheese, a handful at a time, until melted.
Reduce soup heat to low. Pour the cheese sauce into the soup pot and stir. Taste and adjust seasoning with additional salt and pepper (about 1/4 tsp more each or to taste). For a creamier soup, blend 1–2 cups and stir it back into the pot.
Ladle into bowls, top with more cheese and fresh thyme if desired. Serve with toasted, buttered bread. Enjoy!

Recipe from Chelsea’s Messy Apron

Prepare the corn stock: Add the vegetable broth, spent corn cobs, bay leaf, & parmesan rind (if using) to a large pot over high heat. Bring the broth to a simmer, then reduce the heat to low or medium-low to maintain a light simmer. 

Cook the aromatics: Meanwhile, as the corn stock comes to a simmer, begin cooking the risotto. Add 3 tablespoons of the butter to a large, heavy-bottomed pot or Dutch oven over medium heat. Once melted, add in the onion. Season with 1 teaspoon kosher salt & cook, stirring occasionally, until softened & translucent, about 5 minutes. Add in 2 cloves of the garlic. Stir to combine & cook until fragrant, 2-3 minutes longer.

Toast the arborio rice: Stir in the arborio rice. Cook 2-3 minutes, stirring occasionally, until lightly toasted.

Deglaze & simmer the sweet corn risotto: Deglaze the pot by pouring the wine into the Dutch oven & using a wooden spoon to scrape up any browned bits that may have formed at the bottom. Cook, stirring constantly until all of the wine evaporates. Reduce heat to medium-low. Add kernels from 2 ears of sweet corn & the bell pepper to the pot & stir to combine. Working 1 cup or ladleful at a time, add the warm corn stock into the risotto, stirring frequently until the arborio rice absorbs all of the corn stock. Continue adding stock 1 cup or ladleful at a time & stirring frequently between additions. Start tasting for doneness after 15 minutes. The risotto is ready when the arborio rice is creamy & cooked through with a nice bite (i.e. al dente). This step will likely take 20-25 minutes total, & you may not need to use all of the broth.

Prep the pancetta sweet corn topping: Meanwhile, as the sweet corn risotto simmers, prepare a quick pancetta sweet corn topping. Melt 1/2 tablespoon of the reserved butter in a small skillet. Once melted, add the pancetta. Cook, stirring occasionally, until the pancetta begins to render. Add the remaining sweet corn kernels & garlic to the skillet, stirring to combine. Continue to cook, stirring occasionally, until the sweet corn is cooked & the pancetta is crispy, 3-4 minutes longer. Remove from the heat & set aside for serving.

Finish the sweet corn risotto: Once the arborio rice is perfectly al dente, finish the risotto. Stir in the remaining 1 tablespoon unsalted butter & the grated parmesan. Taste & season with additional kosher salt & ground black pepper as desired.

Serve the sweet corn risotto immediately, topped with pancetta sweet corn mixture fresh herbs, extra parmesan, and lots of freshly cracked black pepper, as desired. Enjoy!

Recipe from Plays Well With Butter