Sweet Corn Risotto Recipe

How to make it

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• NOTE: If using canned corn, skip this step.
• Husk and wash corn, peel away all silk and slice kernels from cobs using a sharp knife.
• You should have about 2 1/2 cups corn kernels.
• Spin about a cup of the kernels in food processor or blender until they are roughly chopped and milky.
• Scrape out the chopped corn and remix with whole corn kernels.
• Saute onion in a large soup pot with olive oil, butter and a pinch of salt until translucent and tender.
• Meanwhile, in a medium saucepan heat the broth to a simmer.
• When onion are soft add rice to the soup pot and stir with a wooden spoon for 2 minutes.
• Add the wine and stir until it is absorbed.
• Add a ladle of the simmering broth and all the corn kernels to the rice and stir, keeping it at just a simmer.
• Stir until broth is nearly all absorbed, then add another ladle.
• Continue this process for about 25 minutes more.
• There should be a creamy sauce around the grains of rice.
• The rice should be firm but not crunchy.
• When rice is just achieving this perfect balance, stir in the last ladle of broth along with the Parmesan cheese and parsley.
• It is ready to serve.