Fresh Corn Risotto
- 6 cups vegetable broth
- 1 bay leaf
- 3 tbsp olive oil
- 1 medium onion, very finely chopped
- 1 1/2 cups arborio rice (risotto rice)
- 1/2 cup dry white wine
- kernels from 2 ears of corn (about 1 cup if you use frozen)
- 1 cup freshly grated parmesan cheese (Reggiano is best)
- 2 tbsp (30 grams) unsalted butter, cubed
- Salt and pepper
1. In a medium saucepan bring the stock to a boil with the bay leaf in it. Keep it over low heat so it's just warm.
2. In a large, preferably flat saucepan, heat the olive oil. Add the onions and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 2 minutes. Add the white wine and cook, stirring, until the wine is completely absorbed, about 1 minute.
3. Lower the heat to moderate, and add 1 cup of the broth to the rice. Cook, stirring, until the broth is mostly absorbed into the rice. Continue adding the stock one cup at a time until about half of it has been absorbed. Make sure to stir frequently, and also make sure that the heat is not too high, so that the liquid doesn't absorb right away.
4. When half of the liquid has been absorbed, add the corn into the rice, remove the bay leaf from the remaining broth, and add the remaining broth to the rice. Cook, stirring frequently, until most of the stock is absorbed and the rice is al-dente and creamy. The whole cooking process should take about 25 minutes. If you run out of stock and the rice is still not cooked, just add water.
5. Stir in the cheese and butter, season with salt and pepper, and serve.