Hot and sour sweetcorn risotto recipe
 This is a fresh take on a traditional risotto, infused with a delicious lime butter and spiced with bird’s-eye chillies. 4 corn on the cobs6 garlic cloves, bruised3 lemongrass sticks, roughly choppedthumb-sized piece fresh root ginger, peeled and thickly sliced2.5cm/1in piece fresh turmeric, peeled and thickly sliced2 shallots, peeled and cut into quarters8 lime leaves, torn3 red bird's-eye chillies, slit open1 tomato, cut into quarters1 coriander root 4 corn on the cobs 6 garlic cloves, bruised 3 lemongrass sticks, roughly chopped thumb-sized piece fresh root ginger, peeled and thickly sliced 2.5cm/1in piece fresh turmeric, peeled and thickly sliced 2 shallots, peeled and cut into quarters 8 lime leaves, torn 3 red bird's-eye chillies, slit open 1 tomato, cut into quarters 1 coriander root 1 tbsp rapeseed oil, for frying10 lime leaves50g/1¾oz unsalted butter, softened1 lime, zest and juice 1 tbsp rapeseed oil, for frying 10 lime leaves 50g/1¾oz unsalted butter, softened 1 lime, zest and juice 1 tbsp rapeseed oilknob butter2 banana shallots, peeled and finely chopped2 garlic cloves, finely chopped2 green chillies, very finely chopped200g/7oz carnaroli risotto rice250ml/9fl oz dry white winesea salt and black pepper 1 tbsp rapeseed oil knob butter 2 banana shallots, peeled and finely chopped 2 garlic cloves, finely chopped 2 green chillies, very finely chopped 200g/7oz carnaroli risotto rice 250ml/9fl oz dry white wine sea salt and black pepper handful kale crisps2 tbsp crispy fried shallots1 red chilli, sliced (optional) handful kale crisps 2 tbsp crispy fried shallots 1 red chilli, sliced (optional) Method To make the stock, cut the kernels off the cobs and set aside. Chop each cob into three pieces and place them in a deep saucepan. Add the rest of the stock ingredients, pour in 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for 30 minutes. Set aside and leave to infuse for at least 4 hours, or overnight if possible. To make the lime leaf butter, heat the oil in a small frying pan and fry the lime leaves for 20 seconds until crisp. Transfer to drain on kitchen paper then blend to a powder in a food processor. Mix with the butter and lime juice and zest in a small bowl. Chill in the fridge until needed.To make the risotto, strain the stock into a saucepan and discard the solids. Bring to the boil then turn the heat down to low. In a food processor or blender, blitz a quarter of the corn kernels with 1 tablespoon of the stock until smooth and creamy, then set aside. Heat the oil and butter in a large saucepan or casserole over a low heat, add the shallots and cook for 6–8 minutes, until softened but not browned. Add the garlic and chillies and fry until fragrant. Turn up the heat, add the rice and stir for a couple of minutes. Add the wine and cook until evaporated. Turn the heat down to medium–low and add the stock, a ladleful at a time, stirring until the stock is absorbed before adding more. When half of the stock has been added, stir in the whole corn kernels, then continue adding stock until the rice is cooked but still has a little bite to it and the corn is tender. This should take about 25 minutes. Stir in the puréed corn and cook for 2 minutes. Take off the heat and beat in the lime leaf butter. Season with salt and pepper.Serve the risotto topped with kale crisps, crispy shallots and sliced chilli, if desired. To make the stock, cut the kernels off the cobs and set aside. Chop each cob into three pieces and place them in a deep saucepan. Add the rest of the stock ingredients, pour in 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for 30 minutes. Set aside and leave to infuse for at least 4 hours, or overnight if possible. To make the stock, cut the kernels off the cobs and set aside. Chop each cob into three pieces and place them in a deep saucepan. Add the rest of the stock ingredients, pour in 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for 30 minutes. Set aside and leave to infuse for at least 4 hours, or overnight if possible. To make the lime leaf butter, heat the oil in a small frying pan and fry the lime leaves for 20 seconds until crisp. Transfer to drain on kitchen paper then blend to a powder in a food processor. Mix with the butter and lime juice and zest in a small bowl. Chill in the fridge until needed. To make the lime leaf butter, heat the oil in a small frying pan and fry the lime leaves for 20 seconds until crisp. Transfer to drain on kitchen paper then blend to a powder in a food processor. Mix with the butter and lime juice and zest in a small bowl. Chill in the fridge until needed. To make the risotto, strain the stock into a saucepan and discard the solids. Bring to the boil then turn the heat down to low. To make the risotto, strain the stock into a saucepan and discard the solids. Bring to the boil then turn the heat down to low. In a food processor or blender, blitz a quarter of the corn kernels with 1 tablespoon of the stock until smooth and creamy, then set aside. In a food processor or blender, blitz a quarter of the corn kernels with 1 tablespoon of the stock until smooth and creamy, then set aside. Heat the oil and butter in a large saucepan or casserole over a low heat, add the shallots and cook for 6–8 minutes, until softened but not browned. Add the garlic and chillies and fry until fragrant. Turn up the heat, add the rice and stir for a couple of minutes. Add the wine and cook until evaporated. Turn the heat down to medium–low and add the stock, a ladleful at a time, stirring until the stock is absorbed before adding more. Heat the oil and butter in a large saucepan or casserole over a low heat, add the shallots and cook for 6–8 minutes, until softened but not browned. Add the garlic and chillies and fry until fragrant. Turn up the heat, add the rice and stir for a couple of minutes. Add the wine and cook until evaporated. Turn the heat down to medium–low and add the stock, a ladleful at a time, stirring until the stock is absorbed before adding more. When half of the stock has been added, stir in the whole corn kernels, then continue adding stock until the rice is cooked but still has a little bite to it and the corn is tender. This should take about 25 minutes. Stir in the puréed corn and cook for 2 minutes. Take off the heat and beat in the lime leaf butter. Season with salt and pepper. When half of the stock has been added, stir in the whole corn kernels, then continue adding stock until the rice is cooked but still has a little bite to it and the corn is tender. This should take about 25 minutes. Stir in the puréed corn and cook for 2 minutes. Take off the heat and beat in the lime leaf butter. Season with salt and pepper. Serve the risotto topped with kale crisps, crispy shallots and sliced chilli, if desired. Serve the risotto topped with kale crisps, crispy shallots and sliced chilli, if desired. Recipe tips I like to make the stock in advance (at least 4 hours or overnight) to allow the flavours to infuse.