SWEET CORN RISOTTO WITH HERBES DE PROVENCE

Sweet Corn Risotto with Herbes de Provence image

Provided by Cat Cora

Yield 4 to 6 servings

Number Of Ingredients 10

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5 cups Rich Chicken Stock or store-bought low-sodium stock
3 tablespoons extra-virgin olive oil
3 scallions, thinly sliced
1 1/2 cups Arborio rice (or Carnaroli or Vialone Nano)
Kosher salt and freshly ground black pepper
3/4 cup dry white wine (such as Sauvignon Blanc)
3/4 cup fresh corn (see note, page 53) or frozen, thawed
1 1/2 tablespoons unsalted butter
1 cup freshly grated or shredded Parmesan cheese
1 tablespoon Herbes de Provence (see note)

Steps:

Heat the chicken stock in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer.
Heat the oil in a large saucepan over medium heat until hot but not smoking. Cook the scallions, stirring, just until translucent, about 2 minutes. Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes. Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine. Cook and stir until all the liquid has evaporated, about 3 minutes. Don't let the rice brown.
Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid is gone, ladle in another 1/2 cup stock. Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. After the rice has absorbed 2 1/2 cups stock, taste it. The rice should be firm to the bite but creamy. If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you. (You may not need all of the stock.)
Stir in the corn and reduce the heat to very low so the risotto stops simmering. Stir in the butter, cheese, and herbs. Season with salt and pepper to taste and serve immediately.