Steps: |
| -Bring the vegetable stock almost to a boil in a small pot. |
| -Once it comes up to heat, take 1 1/2 cups out and add it to the corn in a small saucepan. |
| -Cook the corn mixture for at least 30 minutes at medium-low heat; strain off any liquid that remains. |
| -Meanwhile, heat up a large heavy bottom pan. (Learn How) |
| -When it is hot, add the oil and bring that up to temperature. |
| -Add the rice, and stir to coat all of the grains in oil. |
| -Keep stirring the rice slowly, toasting it to the point where you see the ends of the grains turning just barely brown. |
| -Add your onion and saute an additional 3 minutes. |
| -Add the wine. (Be careful of the steam.) |
| -Keep stirring because the wine will evaporate quickly. |
| -Once the wine evaporates, add 1 cup of your hot stock. |
| -Keep stirring! This is the key to making creamy risotto. Make a small pool in the middle of your risotto and feverishly stir that spot constantly. |
| -You want to knock the starch off of the rice. You should see the risotto getting creamy. |
| -Once that liquid has evaporated, keep adding more hot stock in small 2-ounce increments. |
| -Keep taste testing the grains of rice for doneness. You want rice to be tender but a little firm in the middle. |
| -Add the scallions and the corn. |
| -Once the perfect creaminess is obtained, add your cheese and butter. |
| -Season to taste. |
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