Corn Purée Ingredients
- 1 and 1/2 cups of fresh corn kernels
- 1/2 cup of minced onion
- 1 tablespoon of olive oil
- fin sea salt to taste
- 2 cups (or more) of vegetable broth
Farrotto Ingredients
- 2 cups (or more) of vegetable broth
- 1 cup of regular semi-pearled farro; rinsed
- fine sea salt to taste
- 3 tablespoons of olive oil
- 1/2 cup of minced onion
- 1 cup of fresh corn kernels
- 2 tablespoons of nutritional yeast or 1/2 cup of vegan Parmesan cheese
- freshly ground pepper to taste
- 1/2 cup of chopped cherry tomatoes
- 2 tablespoons of chopped fresh basil
Corn Purée Method
1. Combine the corn, onion, oil and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until the onion is softened and translucent (7 minutes). Note: Make sure you don’t brown the onions.
2. Add 2 cups of vegetable broth and increase the heat to high. Bring the mixture to a boil. Reduce heat to medium-low and summer gently, uncovered, until the corn is softened and cooked through and liquid is reduced by half (about 20 minutes). Allow the mixture to cool slightly.
3. Transfer mixture to a blender and purée until smooth. Note: Make sure to start with the lid slightly ajar to release the steam and cover with a kitchen towel to catch any splatters.
4. Strain the purée through a sieve into a 2 cup heatproof measuring cup. Add more broth, if needed, to measure 1 and 1/3 cups. Set aside.
Farrotto Method
1. While your corn purée is cooking, bring 2 cups of vegetable broth, rinsed farro, a pinch of salt and 1 cup of water to a simmer in a large saucepan. Cook until the farro is tender (about 30 minutes). Drain the farro and return to pot.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add second half onion and cook until just beginning to soften (about 3 minutes). Add the 1 cup of corn and cook, stirring occasionally, until the vegetables begging to brown (about 5 minutes). Keep warm.
3. Add the corn purée to the farro and cook over medium heat, stirring occasionally and adding more broth by 1/4 cupfuls if farrotto begins to become dry. Cook for about 5 minutes, or until the farrotto is very creamy.
4. Stir in nutritional yeast or vegan Parmesan cheese. Season with salt and pepper. Stir in the fresh basil.
5. Divide farrotto among bowls. Top with diced cherry tomatoes. Serve immediately.
Source: adapted from Bon Appétit Magazine: September 2012