Cartograph Wines - Recipes - Corn Risotto

Ingredients

• 6 cups corn stock (see recipe) or chicken stock
• 2 tbsps unsalted butter
• leek, white and light green parts only, finely chopped
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 1/2 cups raw corn kernels (from about 2 ears corn)
• 1 cup grated parmesan cheese
• 1/4 cup heavy cream
• 2 tbsps minced chives (optional)
• 2 corn cobs (kernels removed and reserved for risotto)
• 1 onion, cut into quarters
• 1 carrot, cut into 1-inch pieces
• 1 celery rib, cut crosswise into 1-inch pieces
• dark green leaves from 1 leek (reserve white and light green parts for risotto)
• 2 cloves garlic, smashed
• 1 salt
• 1 tsp whole black peppercorns