Sweet Corn Risotto

Fresh corn is delightful and so simply delicious….but add a few fresh herbs and rice and you will be transported.  I am a huge fan of fresh corn since childhood.  It was a special evening (12 ears for $1.00) to be able to eat 6 ears of corn for dinner (I did not know that we were poor). I really love peeling the fresh ears, cooking and adding lots of butter, but this recipe is so beautiful.  Enjoy.

Sweet Corn Risotto

Ingredients

• 5 C. Chicken Stock (homemade if possible)
• 3 T. Extra Virgin Olive Oil
• 3 Scallions (thinly sliced) (may substitute onions)
• 1 1/2 C. Arborio Rice
• Kosher Salt and Fresh Ground Black Pepper
• 3/4 C. Dry White Wine
• 3/4 C. Fresh Corn kernels (or frozen;thawed)
• 1 1/2 T. Unsalted Butter
• 3/4 C. Freshly Grated Parmesan Cheese
• 1 T.  Fresh Chives (snipped) *
• Handful of Fresh Chives (cut in 2″ pieces-for garnish/optional)
• Fresh Chive Flowers (for garnish-optional)

*  Original Recipe/used 1 T. Herbes de Provence

(Use a fresh herb of your choice if available.)

Preparation

1. Heat the stock over medium-low until hot; reduce heat to low and keep stock on simmer
2. Saute the scallions in the oil in a large saucepan over medium heat while stirring (about 2 minutes)
3. Add the rice, stir slowly and continuously until the grains are opaque and coated in oil/add 1/2 t. salt and a bit of fresh pepper; add the wine and while stirring cook until all liquid has evaporated (do not let rice brown and stir constantly)
4. Add about 1 C. of the warm stock to the rice and stir with a wooden spoon until the rice absorbs all the liquid; continue to add 1/2 C. stock while stirring and adding the stock
5. Stir in the corn; reduce heat to simmer; add the butter, cheese and herbs/season with salt and pepper; add the garnishes if using and serve immediately

Serves 4-8

Recipe from www.foodnetwork.com/CatCora

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