Corn Risotto

By Shash

Ingredients

• 4 Ears of Fresh Corn (taken off cob) or 1 Bag Frozen Corn
• 1/4 Cup Butter
• 2 Shallots, chopped
• 1 Cup Arborio Rice
• 1/4 Cup Dry White Wine
• 3-4 Cups Chicken or Vegetable Stock
• 1/3 Cup Fresh Parmesan, grated

Details

Servings 4

Preparation

Step 1

Puree corn in blender or food processor. Set aside. Melt butter over medium heat, saute shallots approx. 5 minutes. Stir in rice, saute for 1-2 minutes, stirring constantly until all rice is coated with butter. Add wine and cook until almost completely absorbed. Add corn and then add heated broth one ladle at a time stirring until it absorbs. Once all broth is added, raise heat a little and simmer 20-25 minutes stirring occasionally until texture is creamy. Lower heat, parmesan, cover and simmer for an additional 2-5 minutes. Salt and pepper to taste before serving.