Ingredients
- 8 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 large shallots, chopped
- 3 cups fresh sweet corn, sliced off the cob and not cooked
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 5 1/2 cups hot chicken stock
- 4 oz Romano cheese (parmesan), grated
- 4 tablespoons minced parsley
- Salt and pepper to taste
How to Make
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Step 1: In a large 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.
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Step 2: 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, 3-4 minutes.
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Step 3: 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.
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Step 4: Stir in the romano cheese, parsley and the remaining 2 tablespoons of butter. Season with salt and pepper and serve immediately!
We hope you enjoy this recipe!
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