Sweet Corn Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 ears fresh-picked sweet corn or 2 1/2 cups canned corn
• 1 1/2 cups chopped onions
• 1 tablespoon olive oil
• 1/2 tablespoon butter
• 1 pinch salt
• 6 -8 cups delicate vegetable broth (or chicken broth may be substituted)
• 2 cups arborio rice
• 3/4 cup dry wine
• 2/3 cup grated parmesan cheese
• 2 tablespoons chopped flat leaf parsley
• parmesan cheese
• chopped parsley

Recipe

• 1 (note: if using canned corn, skip this step.) husk and wash corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. you should have about 2 1/2 cups corn kernels.
• 2 spin about a cup of the kernels in a food processor or blender until they are roughly chopped and milky. scrape out the chopped corn and remix with the remaining whole kernels.
• 3 in a large soup pot, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender.
• 4 meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer.
• 5 when onions are soft, add the arborio rice to the soup pot and stir it gently with a wooden spoon for two minutes. next add the wine and stir until it is absorbed.
• 6 add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keep it just at a simmer. keep stirring until the broth is nearly all absorbed into the rice, then add another ladle.
• 7 continue with this process for 25 more minutes (tip: set timer now)-- adding a little broth at a time, stirring with a wooden spoon fairly frequently, for around 25 minutes or until the rice is al dente. it should form a creamy sauce around grains that are no longer crunchy but still firm.
• 8 when the rice is just achieving this perfect balance of tender-firmness, stir in the last ladle of broth, the parmesan cheese, and 2 tbsp of chopped parsley.
• 9 it is ready to serve!