Sweet Corn Risotto

I find something very soothing about making risotto. The slow additions of broth, the constant stirring. This dish has the added bonus of using up the last of the summers bounty of sweet corn.

I still have a few additional corn recipes in the works though...fritters, sweet corn cupcakes and chowder all come to mind.

adapted from Food and Wine

serves 2-3

The Ingredients:
1 ear of corn, shucked 
3 cup chicken or vegetable stock
1 1/2 Tbsp olive oil
1/2 onion, diced
3/4 cup arborio rice
1/4 cup Pilsner or saison (or dry white wine if you must)
1 Tbsp unsalted butter
1/2 cup Parmesan
salt and pepper to taste

The Process:
Cut the corn from the cob: Place an ear of corn, base side down, on a cutting board. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn from the cob at about two-thirds the depth of the kernels. Continue cutting until all of the corn is removed. Set the corn kernels aside.

In a medium sauce pan, add the stock along with the corn cob. Heat to a gentle simmer. Keep warm.

Heat the oil in a large saucepan over medium heat.  Add the onions and sauté
until the onions are tender and translucent, about 5 minutes.  Add the rice and stir to coat evenly.

Slowly pour in the beer.  Bring the liquid to a gentle simmer, stirring continuously.  Once the beer has been absorbed, add the warm chicken stock, one ladle full at a time, allowing each addition to be fully absorbed before adding the next.  Patience is key.  Stir gently and continuously.

Once about half of the stack has been absorbed, add the corn kernels. Continue to add the stock as before. Discard the corn cob after the last of the stock has been added to the risotto.
 
Once the last of the stock has been absorbed, the rice should be creamy in texture and slightly al dente. Stir in the butter and the Parmesan cheese.  Remove the risotto from the heat. Season with salt and pepper to taste. Cover and let rest for 3-5 minutes before serving.