Corn and Langoustine Risotto
wo simple steps distinguish this risotto. The first is the simple technique with which the corn “milk” is made. And the second, which was a “happy accident,” is that the corn milk is added to the stock before it is ladled into the pot of rice. As the stock/corn milk mixture is ladled into the pot, the rice slowly absorbs it. At the same time, the unabsorbed liquid cooks down, creating a sweet, starchy,
