CORN RISOTTO

 It was time to finally make this Corn Risotto.  I had the recipe filed away for over 20 years (and possibly closer to 30).  It had always sounded good, so I don't know why it took me until last week to finally get around to making it.  I served it alongside breaded chicken cutlets, added my homemade baguette and poured a glass of wine.  I'll be making this again soon. 

                                        CORN RISOTTO

• 3 cups corn kernels (from about 4 ears of corn) or frozen, thawed
• 1/8 cup unsalted butter
• 1/8 cup extra-virgin olive oil
• 3 tablespoons chopped shallots
• 1/2 cup arborio rice
• 1/4 cup dry white wine
• 3 cups (or more) chicken broth or stock
• 1/3 cup freshly grated Parmesan cheese

1.  Purée 2 cups corn kernels in a blender.  Set aside.
2.  Melt butter, along with olive oil, in a heavy medium saucepan over medium heat.  Add chopped shallots and sauté until translucent, about 5 minutes.  Mix in the arborio rice and cook for one minute, stirring constantly.  Add the dry wine and cook until all of the liquid is absorbed, about 4 minutes.  Add 3 cups chicken broth and cook 10 minutes stirring occasionally.  Increase heat and boil until the rice is thick and creamy., stirring occasionally, about 10 minutes total.  Add the corn purée, remaining 1 cup corn kernels and the freshly grated Parmesan.  Cook for 3 minutes.  Thin rice with more chicken broth, if necessary.  Season to taste with salt and pepper.