Summer Corn Risotto

This may be one of my favorite risotto dishes.  It’s creamy and yet light enough for a warm summer night. Serve on its own or with a simple green salad. Pairs nicely with a crisp rose.

Serves 4.

Ingredients:

6 cups chicken stock

3 tablespoons unsalted butter

1 cup Arborio rice

1 leek (light parts only) chopped

1/2 cup white wine (dry variety)

1 cup grated Parmesan cheese

Finely chopped chives 

1 1/2 cups raw corn kernels (2-3 ears of corn, depending on size)

Bring the chicken stock to a simmer in a saucepan and keep warm.

Melt 2 tablespoons of butter in a large sauté pan over low-medium heat.  Add the chopped leek and cook until softened.  Add a bit of salt and pepper.  Add the rice and stir until the rice becomes somewhat translucent.

Add wine to the pan and stir until it is mostly absorbed by the rice.

Add a ladle of warm chicken stock to the pan and stir continuously, adding additional ladles of stock as the rice begins to get dry.  When you’ve added about half of the stock add in the corn and stir.  Keep adding stock and stirring until rice becomes creamy.  About 30 minutes.  *note: be careful that the rice does not become too gluey by stirring slowing and monitoring when it needs more stock.

Remove the pan from the heat and stir in parmesan and 1 tablespoon of butter.  Stir in chives.

Serve immediately in shallow bowls and top with a few bits of chives and some Parmesan.