This particular recipe mixes corn with the arborio rice. Fresh grated parmesan tops it off. It goes wonderfully with chicken – grilled, oven-roasted, crock potted, whatever! Make sure you add basil and olive oil to your chicken, and it’ll make your taste buds dance. The risotto could also be the centerpiece of a vegetarian meal, no meat required!
Corn and Parmesan Risotto
3 T butter (you can substitute olive oil)
1/2 c onion, chopped
1-1/2 c Arborio rice (short-grained)
1/2 c white wine
1/2 t salt
5 c (40 oz) chicken broth
1-1/2 c corn, fresh or canned
1/4 c freshly grated parmesan
Follow the directions for Basic Risotto. Add the corn when the broth is almost all absorbed. Sprinkle the cheese over the top and serve.
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