Pan-Roasted Corn Risotto

Directions

1. 1
   In a medium saucepan, bring the chicken stock to a boil over moderately high heat.
2. 2
   Lower the heat to keep the stock at a bare simmer.
3. 3
   Meanwhile, in a large, heavy saucepan, melt 4 tablespoons of the butter in the olive oil.
4. 4
   Add the shallots and cook over moderate heat until softened, about 4 minutes.
5. 5
   Raise the heat to high, add the corn and cook, stirring frequently, until lightly browned, about 12 minutes.
6. 6
   Add the rice and stir until the grains are thoroughly coated with fat, 1 to 2 minutes.
7. 7
   Pour in the wine and continue stirring until most of the wine has evaporated.
8. 8
   Add 1 cup of the simmering stock to the rice and cook over moderate heat, stirring constantly, until the stock has been absorbed.
9. 9
   Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more; the risotto is done when the rice is just tender and the sauce is creamy, about 22 minutes.
10. 10
    Stir in the Parmigiano-Reggiano, parsley and the remaining 1 tablespoon of butter.
11. 11
    Season with salt and pepper and serve at once.