Sweet Corn Risotto

Directions

1. 1
   In a large french oven, or heavy bottomed pot, over medium-high heat melt 6 tablespoons butter.
2. 2
   Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds.
3. 3
   Add shallots and cook until wilted, about 3 minutes.
4. 4
   Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes.
5. 5
   Add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.
6. 6
   Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed.
7. 7
   Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more.
8. 8
   The risotto is done when the rice is tender.
9. 9
   Stir in the romano cheese, parsley and the remaining 1 tablespoon of butter.
10. 10
    Season with salt and pepper and serve immediately!