Red Bell Pepper Potato and Corn Risotto
Ingredients
- 1 pound Russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups diced)
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 2 3/4 cups red bell pepper juice (see note below)
- 1 1/2 teaspoons Hungarian paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon lemon juice, or as needed
- 3 tablespoons heavy cream
- 6 tablespoons unsalted butter, cut into 6 pieces
- 1/2 cup freshly grated Parmesan
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground white pepper
- Sprigs of fresh chervil, for garnish
- 12 scallions, trimmed and grilled until lightly charred, for garnish
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