Corn Risotto

By debrcovey

Ingredients

• 3 cans fresh corn kernels (from about 4 ears), or frozen, thawed
• 1/4 cup (1/2 stick) butter
• 3 Tbsp. chopped shallots
• 1/2 cup Arborio rice or medium grain rice
• 1/4 cup dry white wine
• 3 cup (or more) chicken stock or canned broth
• 1/3 cup freshly grated Parmesan

Preparation

Step 1

Puree 2 cups corn kernels in blender. Set corn puree aside.

Melt butter in heavy medium saucepan over medium heat. Add chopped shallots and saute until translucent, about 5 minutes. Mix in rice and cook 1 minute, stirring constantly. Add dry white wine and cook until all liquid is absorbed, about 4 minutes. Add 3 cups chicken stock and cook 10 minutes, stirring occasionally. Increase heat and boil until rice is thick and creamy, stirring occasionally, about 10 minutes. Add corn puree, remaining 1 cup corn kernels and freshly grated Parmesan cheese. Cook rice 3 minutes. Thin rice with more chicken stock if necessary. Season risotto to taste with salt and pepper and serve.