We had a good friend over for dinner last week and made this. She requested the recipe, so I figured I'd share it with all of you too! My version is pretty similar to the original, but I adopted it to include more corn because that was my favorite part. Also, I used the Cooks Illustrated technique, because it involves less stirring. You'll have to hurry with this before fresh corn goes totally out of season, but I promise it's worth it!
Fresh Corn Risotto
adapted from Food and Wine
technique from Cooks Illustrated
6 1/2 cups chicken or vegetable stock, divided
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
12 ounces (1 1/2 cups) cups arborio rice
2 tablespoons white wine vinegar
2 cups white corn kernels (from 4 ears)
3 ounces (1 cup) freshly grated Parmesan
2 tablespoons unsalted butter, cubed
Salt and freshly ground pepper
Keep the stock warm in a medium saucepan with the bay leaf while you're working on the rest of the risotto.
In a heavy pot, heat the olive oil over medium to medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the rice and cook for about 3 minutes, until opaque. Add the white wine vinegar and 1/2 cup vegetable stock. Stir until absorbed. Add another 3 cups of stock and bring to a boil, stirring occasionally. Reduce to a simmer and stir occasionally until it is mostly absorbed.
Stir in the corn. Add the remaining stock 1/2 cup at a time, stirring pretty well constantly until each addition is absorbed. The rice is done when it's creamy, but still has some chew in the center. If you run out of stock and the rice isn't done, add some water.
When the rice is cooked, stir in the Parmesan and butter. Salt and pepper to taste. Remove the bay leaf before serving.