Fresh Corn Risotto
www.ckookingclass.joanneweir.com
Fresh Corn Risotto with roasted shrimp and unoaked Chardonnay. Perfect for summer using seasonal yellow and white corn. Serves 8.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, minced
- 5 cups chicken stock
- 4 tablespoons unsalted butter
- 4 ears corn, kernels removed and cobs scraped
- 2 ½ cups arborio, carnaroli or vialone nano rice
- ¾ cup dry white wine like Sauvignon Blanc
- 1 cup freshly grated Parmigiano Reggiano
- Salt and freshly ground black pepper
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