Corn and Parmesan Risotto

What this dish lacks in color and beauty, it makes up for in flavor! I served it with a spicy Jerk Chicken to balance the richness of the Risotto.


4 cups Chicken Stock or Broth
1 Tbsp Olive Oil
1 large Shallot, minced
3 cloves Garlic, minced
1 cup Arborio Rice
½ cup dry White Wine
2 cups Corn (fresh or canned, depending on season)
¼ cup Parmesan Cheese
1 Tbsp Butter
Salt and Pepper

(If using fresh Corn, remove kernels from cob with a sharp knife. Heat a large sauté pan on medium high and spray with pam. Add Corn and roast until al dente. Don’t forget to season with Salt and Pepper.)

Place Chicken Stock or Broth in a medium pot and bring to a boil. Reduce to a simmer.

Heat Olive Oil in a large pot on medium heat. Add Shallot and Garlic and sauté until soft, stirring often. Add Arborio Rice and stir to coat Rice with Oil.

Add White Wine. Keeping pot on medium heat, stir often. When all liquid has been absorbed, add another ½ cup of Chicken Stock. Repeat until all Chicken Stock has been used. Stir often to avoid sticking.

Remove from heat. Add Corn, Parmesan Cheese and Butter.

Add Salt and Pepper to taste.