Name: Fresh Corn Risotto
Ingredients: 6 cups chicken stock or low-sodium broth; 3 tablespoons extra-virgin olive oil; 1 medium onion (very finely chopped); 1 1/2 cups arborio rice (12 ounces); 1/2 cup dry white wine; 1 cup white corn kernels (from 2 ears); 1 cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons unsalted butter (cubed); Salt and freshly ground pepper

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Fresh Corn Risotto

Course: Side Dish

Keyword: corn, risotto

Servings:

Author: Food and Wine, August 2007

Ingredients

6 cups chicken stock or low-sodium broth
3 tablespoons extra-virgin olive oil
1 medium onion very finely chopped
1 1/2 cups arborio rice 12 ounces
1/2 cup dry white wine
1 cup white corn kernels from 2 ears
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter cubed
Salt and freshly ground pepper

Instructions

In a medium saucepan, bring the chicken stock to a boil. Keep the stock warm over very low heat.
In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes.
Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions.
After about half of the stock has been added, stir in the corn, then add the remaining stock.
The rice is done when it's al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Serve.