Sweet Corn Risotto

1. Cook the corn (you can do this anyway you want, grill, boil, bake – what I did was wrap each corn in aluminum foil, with husks still on, and baked it for 20 minutes at 400 degrees). After corn is cooked and cool, remove husks (if you haven’t yet), and cut off the kernels and save for later.

2. While corn is cooking, heat the oil and butter in a saucepan on medium heat. Add onion and saute until translucent. Then add arborio rice and cook for 1-2 minutes, stirring the entire time. Heat chicken broth in a separate pan.

3. Add wine to the rice and stir continuously, letting it absorb the wine. When the wine is absorbed, start to add chicken broth one ladle at a time. Let each ladle of broth be absorbed by the rice, stirring often. Repeat until rice is al dente and creamy (about 20-30 minutes).

4. While rice is cooking, puree 1/2 of the corn with the milk. When rice is ready, add the puree and whole corn kernels, Parmesan cheese, salt and pepper. Remove from heat and stir until combined. Garnish with Parmesan cheese.