Corn and Garlic Risotto

Ingredients

Remove corn kernels from the cobs by standing each ear upright and cutting downward with a sharp knife. Set kernels aside. You should have about 2 cups of corn.

In a large saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat.

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the arborio rice to the pot and stir to coat each grain with the oil and butter. Toast the rice for 2 minutes until the edges become slightly translucent.

Pour in the white wine and stir continuously until it is fully absorbed by the rice.

Begin adding the warm broth one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.

After about 15 minutes of adding broth, fold in the corn kernels and continue cooking.

Continue adding broth and stirring for another 5-8 minutes until the rice is al dente (tender but with a slight bite) and the mixture is creamy.

Remove the pot from heat. Stir in the remaining 2 tablespoons of butter and the grated parmesan cheese until melted and incorporated.

Season with salt and pepper to taste. The risotto should be creamy and flow slowly when spooned onto a plate.

Serve immediately in warm bowls, garnished with fresh chives and additional parmesan if desired.