Everyone knows you should NEVER try to make risotto in the #Chopped kitchen, but Samantha Seneviratne has a foolproof shortcut risotto that can be made in 30 minutes or less!Don't miss #Chopped, Tuesdays at 9|8c.Get the recipe ▶http://foodtv.com/3rFvNrTSubscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Corn Risotto with Herbed Parmesan CreamRECIPE COURTESY OF UN-CHOPPABLELevel: EasyTotal: 30 minActive: 30 minYield: 4 servingsIngredients2 tablespoons unsalted butter4 scallions, thinly slicedKosher salt and freshly ground black pepper1 clove garlic, thinly sliced1 cup arborio rice3/4 cup dry white wine3 1/4 cups low-sodium chicken broth1 cup heavy cream2 cups grated Parmesan1/4 cup chopped chives, plus more for serving1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving2 cups fresh or thawed frozen corn kernelsDirectionsMelt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes. Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes. Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley. When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#Corn #Risotto #Chopped #UnChoppable #SamanthaSeneviratne #FoodNetwork How to Be Un-Choppable: Perfect Shortcut Risotto with Samantha Seneviratne | Food Networkhttps://www.youtube.com/watch?v=CY4YU5rG_y0
