Sweet Corn Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 7 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 4 large shallots, chopped
• 3 cups sweet corn, fresh
• 1 1/2 cups arborio rice
• 1 cup sauvignon blanc wine
• 5 1/2 cups chicken stock
• 4 ounces romano cheese, grated (parmesan)
• 4 tablespoons parsley, minced
• salt and pepper

Recipe

• 1 in a large french oven, or heavy bottomed pot, over medium-high heat melt 6 tablespoons butter. add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. add shallots and cook until wilted, about 3 minutes.
• 2 add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.
• 3 add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. the risotto is done when the rice is tender.
• 4 stir in the romano cheese, parsley and the remaining 1 tablespoon of butter. season with salt and pepper and serve immediately!