Sweet Corn & Basil Risotto

In a medium saucepan over medium heat, bring the chicken broth to a boil, then reduce the heat to a simmer and put a lid on it.

Meanwhile, in a deep-sided saute pan (or even a wide stock pot), melt 1 tablespoon of the butter and the olive oil over medium heat. Add the onion and saute until soft, stirring occasionally for about 5 minutes. Add the rice and stir for 1 minute to ensure the grains are well coated with the oil. Add the wine and stir until it is evaporated.

Begin to add the warm broth to the rice 1 cup at a time, stirring constantly until it is just absorbed. Continue adding cups of broth and stirring until it is absorbed. Don’t add the next cup of rice until the prior one is just absorbed. If the rice is sticking to the bottom of the pan as you stir, reduce the heat a bit.

After adding 3 cups of broth, taste the risotto. It probably still has some bite. You just want it to have the smallest amount of bite when you stop adding the broth. Continue to add the rest of the broth until you reach the consistency you like. When it is done, turn off the heat. Stir in the corn kernels, the basil, the additional tablespoon of butter, the grated Parmesan cheese and season with salt and pepper.

Put a lid on it and allow it to sit for 5 minutes. Serve hot with additional Parmesan cheese at the table.