Ingredients:
- Kernels from 5 roasted ears of corn
- 1/2 teaspoon Salt
- 1 dash Ground Black Pepper
- 2 quarts Corn Stock
- 1/4 cup Risotto Rice
Method:
Place roasted corn kernels in stainless steel pot and season with salt and ground black pepper. Add in corn stock and risotto rice then bring to boil. Lower heat and let simmer till rice is soft. Mix and strain soup and adjust seasoning as desired. Chill till ready to serve then heat. Makes 10 servings.
