Parmesan Corn Risotto

Yum, yum, yum! If you've never had risotto before, this recipe will get you hooked. The Parmesan cheese, white corn, and arborio rice combine to create a side dish with a thick blend of flavors. Don't make substitutions to ingredients except where indicated.

Ingredients:

- 6 cups chicken stock or broth (perhaps less)
- 1 bay leaf
- 3 tablespoons olive oil
- 1 medium onion, finely chopped (can substitute dried onion)
- 1 1/2 cups (12 oz) arborio rice (uncooked)
- 1/2 cup dry white wine
- 1 cup white corn kernels (can use frozen)
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter, cubed
- salt
- pepper

Directions:

In a medium saucepan, bring the chicken stock/broth to a boil with the bay leaf. Keep the mixture warm over very low heat.

In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat while stirring for about 2 minutes or until softened. Add the rice and cook while stirring for about 3 minutes or until opaque. Add the white wine and cook while stirring for about 1 minute or until the wine is completely absorbed. Add 1 cup of the warm chicken stock/broth and cook over moderate heat while stirring until nearly absorbed. Continue to add the stock/broth 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock/broth has been added, stir in the corn, then add the remaining stock.

The rice is done when it is al dente and creamy (about 25 minutes total). Stir in the cheese and butter. Season with salt and pepper. Discard the bay leaf prior to serving.

Note: To make butternut squash risotto, you can substitute 2 cups of butternut squash (peeled, cubed, cooked, and mashed) in place of the corn.