PAN-ROASTED CORN RISOTTO Sara Jenkins Mass.

(6 SERVINGS)

5 cups chicken stock
5 TBSP unsalted butter
TBSP extra-virgin olive oil
3 shallots, minced
3 cups fresh corn kernels, (from 5 - 6 ears)
1 ½ CUPS Italian medium grain rice (Arborio) (10 ounces)
1/4 cup dry white wine
1/4 grated Parmigiano-Reggiano cheese
2 TBSP finely chopped flat leaf parsley
Salt and fresh ground pepper

In a sauce pot, bring the stock to a boil and then lower the heat and keep it at at a low simmer.

In a large heavy sauce pan, melt 4 TBSP of the butter in the 2 TBSP olive oil. Add shallots and cook until tender. Raise the heat to high, add the corn and cook until lightly browned, about 12 minutes. Add the rice and stir until the grains are thoroughly coated with fat, 1 - 2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.

Add 1 cup of the stock to the rice and cook over moderate heat until the stock has been absorbed. Continue adding stock, 1 cup at a time, until the stock is absorbed before3 adding more. The risotto is done when th34e rice is just tender and the sauce is creamy, about 22 minutes. Stir in the cheese, parsley and remaining 1 TBSP. of butter. Season with salt and pepper and serve at once.