Sweet Corn Risotto

Name: Sweet Corn Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 7 tablespoons unsalted butter, divided; 2 tablespoons olive oil; 3 garlic cloves, minced; 4 large shallots, chopped; 3 cups sweet corn, fresh; 1 1/2 cups arborio rice; 1 cup sauvignon blanc wine; 5 1/2 cups chicken stock; 4 ounces romano cheese, grated (parmesan); 4 tablespoons parsley, minced; salt and pepper

Submitted by likethebird

"Found through Pinterest: http://www.thenovicechefblog.com/2012/04/sweet-corn-risotto/ .... Placed here for safe keeping :)"

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Ready In:: 40mins
Ingredients:: 11
Serves:: 6-8

ingredients

7 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 garlic cloves, minced
4 large shallots, chopped
3 cups sweet corn, fresh
1 ¹⁄₂ cups arborio rice
1 cup sauvignon blanc wine
5 ¹⁄₂ cups chicken stock
4 ounces romano cheese, grated (parmesan)
4 tablespoons parsley, minced
salt and pepper

directions

In a large french oven, or heavy bottomed pot, over medium-high heat melt 6 tablespoons butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add shallots and cook until wilted, about 3 minutes.
Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.
Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is tender.
Stir in the romano cheese, parsley and the remaining 1 tablespoon of butter. Season with salt and pepper and serve immediately!