pat's Recipe

Fresh Corn Risotto

Category: Rice/grain

2 cups fresh corn kernels
2 tablespoons olive oil
2 green onions, chopped
1 cup Arborio rice
3 to 4 cups hot vegetable or chicken broth
1/3 cup grated Parmiagiano Reggiano cheese

Puree 1 cup corn kernels; set aside. Heat oil in a large saucepan; add green onion and saute 2 minutes. Add rice and saute 2 minutes. Add hot broth, 1/2 cup at a time, cooking and stirring until absorbed before adding more. Add corn (kernels plus puree) with the last 1/2 cup of broth. Stir in cheese and serve.

Serves 8.