I love serving finger foods at parties because they are so practical and easy for everyone to eat from the little people to the grown-ups.  But they are labour intensive as you have to make at least 2-3 bites of everything per person.  So I often mix up the menu with food that I can cook in large quantities in one pot and one of my favourite one pot party dishes is risotto.  It’s easy to make and then you can serve mini portions in lots of ways – my favourite way is to dish the risotto in to mini espresso cups.  Today I’m sharing a delicious corn risotto that I serve to big kids and little ones at parties.

The blackened corn in this risotto comes from my childhood. Some foods evoke such vivid childhood memories that they literally transport you back to that time and place.  One of those foods for me is blackened corn.  The only way we ever ate corn in India was to roast it on a gas hob flame, rub it with butter and spices and eat.  The smoky, charred flavour is so delicious and goes so well in a risotto.  I like to sprinkle a bit of pancetta on top but this is optional – you can easily keep the dish vegetarian by using veg stock and omitting the pancetta.

BLACKENED CORN RISOTTO IN A CUP
Makes: 15 mini servings

1 tbs olive oil
2 generous knobs of butter
350g Arborio rice
1 onion chopped finely
2 cloves garlic chopped finely
150ml white wine
1.3l chicken or veg stock
2 corn on the cobs
parmesan cheese
small pancetta cubes cooked till crisp (optional)
small handful roughly chopped parsley
salt & pepper to taste

I start with blackening my corn on the cob. Turn on the gas hob to a medium flame and hold the corn over the flame using tongs or similar. Keep turning the corn around so it blackens evenly and of course be careful!  The corn will make a few popping sounds but that’s fine.  Cut the corn kernels off the cob and keep aside.

Next make your risotto. You can use your favourite basic risotto recipe or follow the recipe here. Heat the olive oil and a knob of butter, once melted add your onions and garlic. Cook on a low heat till the onions soften but don’t colour. Add the arborio rice and stir well so that all the rice is coated in the butter. Pour in the wine and continue stirring till the wine evaporates.

Now add your hot stock (keep it hot on a low heat) one ladle at a time. Keep stirring until the stock is absorbed by the rice and then add the next ladleful. Once your rice is nearly done and you have around 2-3 ladlefuls of stock left to add, throw in your corn and stir well. Continue cooking with the remaining stock till the rice is al dente (soft and creamy with a slight bite).

Finally add another knob of butter and a generous amount of grated parmesan, taste and season accordingly – you may or may not need salt depending on how salty your stock is. 

Now the fun bit – dish out in to little cupcake holders, espresso cups, small glasses or anything similar you have. The corn risotto not only tastes delicious but also looks great in little mini cups.  Sprinkle the tops with the crispy pancetta (if using) and a handful of parsley.  Dunk a teaspoon in each and serve.

P.S. Here are some more delicious party food recipes that you might like – mini apple pie stacks, mini eggs benedict and a hot favourite with kids is this mini fish and chips.