Creamy risotto has its own mass appeal, like mashed potatoes. Melissa Clark adds sweet, fresh corn just off the cob to make it feel more seasonal and add crunch.
Slideshow: Great Risotto Recipes
6 cups chicken stock or low-sodium broth
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
1 1/2 cups arborio rice (12 ounces)
1/2 cup dry white wine
1 cup white corn kernels (from 2 ears)
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
Freshly ground pepper
How to Make It
In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.
In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it's al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.
Risotto made with ultrasweet fresh corn will overpower most white wines, except one that's equally rich, like a well-oaked California Chardonnay.
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