Fresh Corn Risotto

Let's Cook

1. Step 1.

   Bring to a simmer in a medium saucepan: 8 cups chicken broth

2. Step 2.

   Have ready: 2 cups corn kernels (from about 3 large ears)

3. Step 3.

   In a food processor, puree 1 cup of the corn kernels. Set aside.

4. Step 4.

   Heat in a large heavy saucepan over medium heat: 3 tablespoons butter or olive oil

5. Step 5.

   Add and cook, stirring, until translucent, about 5 minutes: 2 medium shallots or 1 small onion, finely chopped

6. Step 6.

   Add: 2 cups Arborio or other risotto rice

7. Step 7.

   Stir until the rice is coated in the fat and almost opaque, 3 to 5 minutes. Add, if desired: (½ cup dry white wine)

8. Step 8.

   Stir until the wine is absorbed. Stir in the broth 1 cup at a time, waiting for each cup to be absorbed before adding the next. Stir the risotto continuously and maintain a simmer. When 6 cups broth have been absorbed, add the pureed corn. Add the remaining broth ½ cup at a time and start tasting the rice. Take the risotto off the heat when the rice is tender but still has some “bite”; it should be creamy, not stiff. When the rice is tender, stir in the remaining corn. Stir in: Salt and black pepper to taste

9. Step 9.

   If desired, top with: (Grated Parmesan)