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Scallion and Corn Risotto




Source of Recipe


epicurious


List of Ingredients




INGREDIENTS
2 to 2 1/2 cups vegetable broth

3 tablespoons olive oil
1 medium shallot, minced
1 cup whole kernel corn
1 cup arborio rice
1/4 cup dry white wine
2 whole scallions, sliced into thin rounds
1 cup canned creamed corn
3 tablespoons grated Parmesan cheese
1 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste



Recipe



DIRECTIONS
Put vegetable broth in a saucepan and bring to a simmer.

In another saucepan, heat 2 tablespoons of olive oil, add minced shallot, and sauté gently to soften but not color. Stir in remaining olive oil and whole kernel corn. Cook for a minute or two, then add rice and cook 1 minute, stirring.

Add wine and cook until it has reduced away, then add 1/2 cup hot vegetable broth. Bring to a boil, stirring, then turn down to medium heat and continue cooking until liquid has been absorbed, stirring constantly. Continue adding broth, 1/2 cup at a time, stirring until absorbed, until rice is plump and just tender, but not mushy.

Stir in scallions and cook 1 minute, then add creamed corn, half of the Parmesan cheese, and the butter. When hot, season to taste and serve in shallow bowls, topped with more Parmesan cheese.