Creamy Rice with Toasted Corn, Zucchini, and Lemon Goat Cheese

Instructions

1. 1

   1. Heat the vegetable stock in a small saucepan until very hot but not at a strong boil, about 195-205°F / 90-96°C. Keep it over low heat.

2. 2

   2. In a wide pot, heat 1 tablespoon of olive oil over medium-high heat. Add the corn and cook for 4-5 minutes, stirring occasionally, until lightly browned and toasted in spots. Remove one-third of the corn for finishing the dish.

3. 3

   3. In the same pot, add the remaining tablespoon of olive oil and the butter. Add the onion and cook for 3 minutes over medium heat until softened. Stir in the garlic, zucchini, sweet paprika, half of the thyme, salt, and black pepper, and sauté for 4 more minutes.

4. 4

   4. Add the short-grain rice and stir for 1-2 minutes to lightly toast it. Pour in the dry white wine and cook for 2 minutes, until the alcohol has mostly evaporated.

5. 5

   5. Add one ladle of hot stock and cook over medium heat, stirring frequently. When the liquid is almost absorbed, add more stock. Repeat for 16-18 minutes, until the rice is tender with a slight al dente bite and the texture is creamy and loose.

6. 6

   6. Turn off the heat. Add the soft goat cheese, lemon zest, and 15 ml / 1 tablespoon lemon juice. Stir gently until the cheese partially melts and the rice becomes creamy.

7. 7

   7. Let the rice rest for 2 minutes. Taste and adjust with more salt and black pepper if needed. Serve immediately topped with the reserved toasted corn and the remaining fresh thyme.

8. 8

   8. For a deeper finish, you may briefly broil oven-safe servings for 1-2 minutes at 430°F / 220°C just to lightly brown a few spots of the cheese before serving.