Sweet Corn Risotto
by Vicki Brunsvold, Tastemaker in Residence
5 cups chicken stock
3 Tbsp olive oil
1 cup sweet onion, diced
1 1/2 cups Arborio rice
Kosher salt and freshly ground black pepper
3/4 cup dry white wine
one fresh ear of sweet corn, kernels cut off (about 1 cup)
1 1/2 Tbsp unsalted butter
1 cup freshly grated parmesan cheese
2 Tbsp fresh basil, julienned
- Heat the chicken stock in medium saucepan over medium-high heat until hot, reduce to low and keep warm at a low simmer.
- Heat the olive oil in a large saucepan over medium heat until hot, adding onions and cooking and stirring for about 4 minutes. Add the rice, stirring slowly and continuously until the grains are coated in oil, about 2 minutes. Add 1/2 tsp salt and a pinch of pepper and add wine. Cook and stir until all the liquid has evaporated, about 3 minutes. Rice should not brown.
- Ladle in a cup of the warm stock and stir with wooden spoon until the rice has absorbed all the liquid, about 6 minutes. Keep stirring and adding the stock, about 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. Before adding all the stock, taste the rice which should be firm to the bite but creamy. If not, continue to add stock and continue stirring until taste is achieved.
- Stir in the corn and reduce the heat to very low. Stir in the butter, cheese and basil. Season with salt and pepper to taste.
- Serve immediately.