Sweet Corn Risotto

One of the best meals that I had while traveling this past year was a sweet corn risotto on a cruise ship.  When I tasted this amazing dish, it was not long before I was sending my best to the chef and asking for seconds.   After seconds and then asking for this dish as dessert, I was determined to recreate it once I got home. 

Risotto is an intimidating dish and I will admit, I was intimidated, but I have learned that as long as you have some patience and a little bit of time, you can enjoy this amazing dish as well. 

Ingredients:

1 1/2 cups Arborio Rice

3 tablespoons Butter

1 Shallot finely diced

2 cloves garlic finely diced

1/2 cup White Wine

1 quart Chicken Broth

1/2 cup Cream

3/4 cup of Sweet White Corn

1/2 cup Parmesan Cheese

1. Sauté the Arborio rice in the butter with the shallot. 

2. Heat the chicken stock in a separate pot to medium heat.

3. Once rice becomes translucent, add the garlic and cook thru

4. Add white wine to rice and stir until wine is absorbed by the rice

5. Add a ladle of the hot stock to the rice and stir constantly until the rice has fully absorbed the stock.  The rice will be damp and almost dry.

6. Continue to add a ladle of stock at a time until all stock is absorbed.  The rice will be plump.

7. Add cream, sweet corn and parmesan cheese.

8. Salt to taste and serve immediately. 

It will take about 30 minutes to cook the risotto, so grab a glass of wine and start stirring, I can guarantee the results will be worth the effort!