Fresh Corn Risotto

Fresh Corn Risotto (Adapted from Food and Wine)

6 cups chicken stock
1 bay leaf
2 tablespoons extra-virgin olive oil
1/2 cup very finely chopped onion
1 1/2 cups dry arborio rice
1/2 cup dry white wine
1 cup white corn kernels
4 ounces freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
salt and freshly ground pepper to taste

Pour the stock into a medium sauce pan and add the bay leaf. Bring mixture to just under a boil - reduce the heat to low and keep the stock warm.

In a large saucepan, heat the oil over medium high. Add onion - cook until softened, about 2 to 4 minutes. Stir in the rice and cook until opaque, about 3 minutes. Pour in the white wine - cook, stirring, until completely absorbed, about 1 minute. Reduce heat to medium - pour in 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 to 1 cup at a time, stirring until it is absorbed between additions. Once about 3/4 of the stock has been added, stir in the corn - pour in the remaining stock and continue to stir and cook the mixture until the rice is creamy and al dente, about 25 minutes in total. Stir in the cheese and butter - season to taste with salt and pepper and discard the bay leaf before serving.

Makes about 6 servings.

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