A few weeks ago, I decided to create a risotto that was meant to be served as a side dish. For that reason, you will find this dish is a little sweet - the onions caramelize in their own sugars, and the sweet corn adds a little crunch. Try pairing it with a simple but strongly flavored main dish, such as fish or steak, for a nice contrast.
· 2 onions, quartered and sliced
· 1 large clove garlic, minced
· 2 ears corn (or about 1 1/2 cups frozen corn)
· salt and freshly ground pepper
· 2 cups Arborio rice
· 6 cups vegetable broth
· 1/2 cup grated Parmesan cheese (and more for serving)
- Heat stockpot over medium-low heat.
- Add onions. Cover and cook until onions are caramelized. Stir every few minutes, adding a splash of water if onions start to stick.
- Uncover pot. Add garlic, corn, salt, and pepper. Stir well.
- Add rice, stirring constantly. Cook for 1-2 minutes.
- Pour in 1/2 cup stock and continue stirring. When stock is absorbed, add another 1/2 cup stock. Continue this process (and the constant stirring to avoid sticking on bottom of pot) until all stock is used and rice is cooked. Don't rush this part! It will take about 20-25 minutes.
- Turn off heat. Add parmesan cheese. Serve immediately.