Fresh Summer Corn Risotto

PhotoScapeXAll the candy corn that was ever made was made in 1911.
Lewis Black

A fantastic recipe when fresh corn is available and if not thawed frozen corn is a great substitute.  A great dish to have with grilled Greek style meat kebabs or poultry, try a Tuscan style grilled chicken with rosemary and lemon or Rao’s lemon chicken.    

Iron Chef Cat Cora’s Sweet Corn Risotto with Herbes de Provence
adapted from Cat Cora’s Classics with a Twist

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Ingredients
5 cups Rich Chicken Stock or store-bought low-sodium stock
3 tablespoons extra-virgin olive oil
3 scallions, thinly sliced
1 1/2 cups Arborio rice 
Kosher salt and freshly ground black pepper
3/4 cup dry white wine 
3/4 cup fresh corn kernels
1 1/2 tablespoons unsalted butter
1 cup freshly grated or shredded Parmesan cheese
1 tablespoon dried Herbes de Provence
 
Directions
Heat the chicken stock in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer.

Heat the oil in a large saucepan over medium heat until hot but not smoking. Cook the scallions, stirring, just until translucent, about 2 minutes. Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes. Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine. Cook and stir until all the liquid has evaporated, about 3 minutes. Don’t let the rice brown.

Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid is gone, ladle in another 1/2 cup stock. Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. After the rice has absorbed 2 1/2 cups stock, taste it. The rice should be firm to the bite but creamy. If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you. (You may not need all of the stock.)

Stir in the corn and reduce the heat to very low so the risotto stops simmering. Stir in the butter, cheese, and herbs. Season with salt and pepper to taste and serve immediately.