Difficulty: Medium - experience needed
4 ears white corn
1 jalapeno, seeded and quartered
1 c basil, chopped and loosely packed
extra virgin olive oil
6-8 c chicken stock
2 T unsalted butter
1/2 small onion, diced
2 c cannelloni or arborio rice
1/2 lb tuna steak (optional)
Heat grill pan. Drizzle corn with olive oil. Sear corn in pan until charred. Cut away the kernels. Add jalapeno to the pan and cook until skin is charred (about 3 minutes).
Place jalapeno and basil in food processor. Pulse to combine. Stream in olive oil and puree until mixture is slightly thinner than a pesto consistency. Set aside and clean processor.
Add corn to processor and pulse until it is slightly chunky.
Bring stock to a simmer in pot.
Meanwhile, in a large pan, melt 1 Tbs butter and 1 Tbs oil. Add onions and cook 3-5 minutes. Add rice and toast for 2 minutes. Add to stock, stirring frequently, and cook for 15 minutes.
Stir in corn puree and cook an additional 15 minutes (or until rice is done), stirring often.
If tuna is desired, add a small amount of oil to the skillet and heat. Sear tuna for 1-2 minutes per side. Remove to cutting board and allow tuna to rest.
Meanwhile, add remaining butter and a handful of cheese to risotto and stir together to a creamy risotto consistency.
Arrange on plate and slice tuna steak into strips just before . Place tuna slices atop risotto and drizzle pesto over to serve.