Stovetop version shared with us by a customer, Thank you! 

Our Apprentice Judith introduced us to the oven cooked risottos. Using the oven, you can have risotto when pressed for time!

Gourmet Magazine

Ingredients

2 ears sweet corn
3 cups chicken or vegetable broth
2 cups water
1/4 cup finely chopped onion
1/4 cup olive oil
2 tsp minced garlic
2 cups Arborio rice
2/3 cup dry white wine
1/4 cup unsalted butter or your favorite substitute
1/2 cup Asiago cheese grated fine, plus more to serve
1 small tomato, finely chopped
1/4 cup fresh chives, finely chopped

Directions
Stovetop Directions

• working in a shallow bowl (frying pan also works well) cut corn kernels off the cob, then scrape cob with knife to get all the juice, reserve the cobs

• Bring broth, water, and cobs to simmer and keep at bare simmer

• in 3 quart heavy saucepan, cook onion in oil over moderate heat, stirring occasionally until softened

• Add garlic and cook stirring for 30 seconds, add rice and cook stirring constantly for 1 minute

• Add wine and simmer stirring constantly until absorbed

• Stir in 1 cup of the simmering broth, keep at a strong simmer, stirring constantly until absorbed, continue adding 1/2 cup broth at a time and absorbing before adding more, you will have extra broth, and this probably will take about 18-20 minutes

• When rice is creamy looking but still al dente, remove from heat, stir in the butter and 1/2 cup cheese

• Gently fold in the tomato, corn, and chives until butter and cheese are melted. Season to taste with salt

• Thin with leftover broth if desired and serve sprinkled with remaining cheese

• Enjoy!

Oven Directions

• Pre-heat oven to 425 F, and using a heavy Dutch oven or casserole, follow the recipe above until the wine is absorbed.

• Now add 4 cups of simmering stock/water/corn to the rice, bring to a boil, cover and put in the oven.

• Bake until most of the liquid is absorbed, 20-25 minutes.

• Remove from oven, stir about a cup of stock to reach creamy texture, stir in butter, cheese, tomatoes, and chives to finish. Serve immediately

• Enjoy!