Fresh Corn Risotto

Recipe By: @melissaclark

🍚 Fun Fact: Risotto gets its signature creaminess from stirring Arborio rice slowly, coaxing out starch until dinner turns glossy, rich, and spoon-worthy.Ingredients

6 cups chicken stock or low-sodium broth
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
1 1/2 cups arborio rice (12 ounces)
1/2 cup dry white wine
1 cup white corn kernels (from 2 ears)
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
Kosher salt
Freshly ground black pepper

1️⃣ Warm the Stock
In a medium saucepan, bring the chicken stock to a boil with the bay leaf.

Reduce the heat to very low and keep the stock warm. Risotto likes a cozy ladle situation, not a cold plunge.

2️⃣ Start the Rice
In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes.

Add the rice and cook, stirring, until the grains look opaque, about 3 minutes. This is where the creamy magic starts clocking in.

3️⃣ Add the Wine
Pour in the white wine and cook, stirring, until it’s completely absorbed, about 1 minute.

The pan should smell excellent. That’s how you know you’re on the right road.

4️⃣ Build the Risotto
Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.

Continue adding the stock 1 cup at a time, stirring until each addition is absorbed before adding the next. Patience, Chefs. Risotto rewards the stirrers.

5️⃣ Add the Corn
Once about half of the stock has been added, stir in the corn.

Keep adding the remaining stock, 1 cup at a time, until the rice is al dente and creamy, about 25 minutes total.

6️⃣ Finish & Serve
Stir in the cheese and butter, then season with salt and pepper.

Discard the bay leaf, spoon the risotto into bowls, and serve while it’s creamy, golden, and very much the main character.

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