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Monthly Fillo Recipe Madness
Contest Month: July
Required Ingredient: corn
Monthly Theme: grilling
Ingredients
2 ears of corn
1 T. olive oil, plus more for brushing mini phyllo cups
1 c. arborio rice
30 oz. broth, warmed
24 Athens mini phyllo cups
1/4 c. basil, minced (garnish)
Instructions
Serves: 24
Prep: 10 minutes
Cook: 20-25 minutes
Preheat oven to 350 degrees F. and grill over medium high heat. Grill corn until tender about 20 minutes. When cool enough to handle remove husks and cut off cob.
In the meantime for risotto heat 1 tablespoon of oil over medium and add rice. Cook until lightly golden stirring often about 3 to 5 minutes.
Begin adding broth a ladle at a time allowing to cook off almost completely in between additions. This should take about 20 minutes total. Once risotto is almost tender and creamy remove from heat.
While corn and risotto are cooking bake mini phyllo cups in preheat oven until golden crisp about 10 to 12 minutes.
To assemble dish evenly spoon risotto into mini phyllo shells, top with grilled corn and garnish with basil.
Fillo product
Mini fillo shells
Serving
Serves 7 or more
Prep Time
0-15 minutes
Cuisine
Italian
Occasion
Cocktail/dinner party
Meal
Any meal
Course
Appetizer/hors d'oeuvres/snack
Diet
Vegetarian
keywords: mini phyllo cups, risotto, grilled corn, basil
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