Pan-Roasted Corn Risotto

1. 1

   In a medium saucepan, bring the chicken stock to a boil over moderately high heat.

2. 2

   Lower the heat to keep the stock at a bare simmer.

3. 3

   Meanwhile, in a large, heavy saucepan, melt 4 tablespoons of the butter in the olive oil.

4. 4

   Add the shallots and cook over moderate heat until softened, about 4 minutes.

5. 5

   Raise the heat to high, add the corn and cook, stirring frequently, until lightly browned, about 12 minutes.

6. 6

   Add the rice and stir until the grains are thoroughly coated with fat, 1 to 2 minutes.

7. 7

   Pour in the wine and continue stirring until most of the wine has evaporated.

8. 8

   Add 1 cup of the simmering stock to the rice and cook over moderate heat, stirring constantly, until the stock has been absorbed.

9. 9

   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 just tender and the sauce is creamy, about 22 minutes.

10. 10

    Stir in the Parmigiano-Reggiano, parsley and the remaining 1 tablespoon of butter.

11. 11

    Season with salt and pepper and serve at once.

* Per serving · 4 servings · Values may vary.