Corn Risotto

CORN RISOTTO (seealso kissin’ cousin, Corn and Rice Pilaf)

5 cups chicken broth

3 green onions

¼ cup olive oil

1 ½ cups uncooked short-grain Arborio rice

2 cups fresh corn kernels (from about 3 ears corn)

1 ?ounces.(?cup) grated fresh Parmesan cheese

Bringbroth to a boil in medium saucepan over high heat. Reduce heat to low to keepbroth barely simmering.
Meanwhile, chop green onions, separatingwhite portion from green tops. Reserve chopped green tops.
Heat oil in large saucepan over medium heat until hot. Add white portion ofchopped onions; cook 3 to 4 minutes or until tender.
Add rice; cook and stir until thoroughly heated. Add 1/2hot cup broth; cook and stir until almostall liquid is absorbed. Continue adding broth 1/2 cupat a time, cooking and stirring for about 30 minutes or until rice is creamy butstill firm in the center, adding corn during last 10 minutes of cooking time.There may be a small amount of broth remaining.
Stir in cheese. Sprinkle with chopped green onion tops.

Yield: Eight, one-half cup servings.

(Recipeadapted from Pillsburys Farmers Market booklet, , #233, July 2000)

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