CORN RISOTTO WITH HERBED PARMESAN CREAM

Corn Risotto with Herbed Parmesan Cream image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
4 scallions, thinly sliced
Kosher salt and freshly ground black pepper
1 clove garlic, thinly sliced
1 cup arborio rice
3/4 cup dry white wine
3 1/4 cups low-sodium chicken broth
1 cup heavy cream
2 cups grated Parmesan
1/4 cup chopped chives, plus more for serving
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
2 cups fresh or thawed frozen corn kernels

Steps:

Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.