Corn RisottoPosted: October 21, 2008
3 cups low-sodium chicken broth
1 bay leaf
1 ½ tbsp. extra-virgin olive oil
½ medium onion, finely chopped
¾ cup Arborio (medium grain) rice
¼ cup dry white wine
½ – 1 cup fresh corn kernels, from 1-2 ears. I used frozen corn and it still turned out very good!
½ cup freshly grated Parmesan cheese
I also added 1 minced garlic clove
salt and freshly ground pepper
In a medium saucepan bring the chicken broth to boil with the bay leaf. Keep the broth warm over very low heat.
In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add a half cup of the warm broth and cook over moderate heat until nearly absorbed. Continue adding the stock a half cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, and continue to add the remaining stock as before. The risottois done when it is al dente and creamy, about 25 minutes total. Stir in the cheese and season with salt and pepper to taste. Discard the bay leaf and serve.