Fresh Corn Risotto

Hello strangers!
I am SO ready for summer food. Tomatos with fresh basil, strawberries, summer corn on the grill, yum!
I broke down and bought some fresh corn this past week even though I could tell by the color of the stalks that it's not REALLY summer yet. I was looking for something a little different to serve with braised bbq ribs, and this was really good! The creamy texture of the corn is a stark contrast the pop of the corn kernels as you eat it. And, let's face it, I've never met a risotto I didn't like!

By the way, if you're not into corn, stop where I added it and you have a basic risotto recipe below that you can add anything to!





Summer Corn Risotto
Recipe by me!

-1 cup arborio rice (short, fat rice. I can usually find it at nicer grocery stores in the bulk section. It's getting easier to find as risotto gets more popular)
-1/2 cup white wine, warmed up in the microwave or saucepan (if you want to leave this out just use an extra 1/2 cup of chicken stock. Risotto is 3:1 liquid:rice ratio)
-2 1/2 cups chicken stock or broth
-1 cup corn kernels cut from fresh corn ears (or canned if you must!)
-1/2 cup shredded cheddar cheese
-1 clove garlic, minced

1. Heat a tablespoon of olive oil in a deep, heavy pot. Add garlic and rice and stir to coat. Cook over medium heat until garlic is fragrant and rice kernels start to appear transparent.
2. Pour chicken stock into a separate saucepan and heat until simmering. You'll want to keep it at a simmer during this whole process.
3. When rice is transparent, add warmed wine and stir until simmering. Simmer until most of the liquid is absorbed. To test, pull your spoon through the center of the rice, if a lot of liquid floods into the valley you made, keep stirring. If you're still seeing the bottom of the pot because the liquid and rice are sticking where they were pushed, it's time to add more liquid.
4. Add 1/2 cup of simmering broth to the simmering rice. Stir and heat until the liquid starts to look absorbed. (and no- you don't have to "Stir constantly" like people who want you to be afraid of cooking risotto will tell you. Stir it pretty frequently, but if you take your spoon out and go check on something else it's not going to fall apart!)
5. Do the pull test again, and when most of the liquid is absorbed, add another 1/2 cup of chicken stock. You're going to repeat this process until rice is cooked to al dente. When you think you're adding your final 1/2 cup of chicken stock, add the corn with it to heat it through.
6. To know when it's done, taste a little. It should be soft, but not mushy. I usually don't use all 3 cups of liquid, but it can depend on the weather, the rice, the heat level, a million things!
7. When rice is finished, add cheese, taste and add salt and pepper as desired.

This makes a lot. If I'm making it for the two of us as a side dish, I cut this recipe in half.