Making Corn Risotto on Cooking with Lynn

Corn Risotto
Prep Time: 75 minutes
Serves: 2-4

Ingredients:
3 ears of corn
1 onion, halved and sliced
1 carrot, chopped
1 stalk of celery, chopped
2 cloves of garlic, diced
1 tablespoon of peppercorns
7 1/2 cups of water
3 tablespoons of olive oil
1 cup of Arborio rice
3/4 cup of parmesan cheese
salt & pepper as needed

1. Shell your ears of corn, and set removed kernels aside in a bowl. Place the shelled cobs in a large stockpot.
2. Add a half onion, a carrot, a stalk of celery, diced garlic, and peppercorns to the stockpot.
3. Add seven cups of water to the stockpot and bring to a boil. Allow vegetable stock mixture to simmer for 20 minutes.
4. In a separate pan, combine olive oil and sliced onions with a pinch of salt and pepper. Sauté onion on medium heat until it becomes soft.
5. Add Arborio rice and combine with the olive oil and onion mixture.
6. Add a half cup of water to the pan, and allow rice to simmer until the water is absorbed.
7. Begin to repeat this process with the vegetable stock, ladling a half cup of stock at a time. Stirring often, continue adding stock as the rice absorbs each addition.
8. Halfway through adding the stock, add corn kernels to the rice mixture as well.
9. After the stock is absorbed into the mixture, fold in parmesan cheese and add milk if desired. Season to taste with salt and pepper.
10. Enjoy!