Corn Risotto

CORN RISOTTO (see also 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

Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
Meanwhile, chop green onions, separating white portion from green tops. Reserve chopped green tops.
Heat oil in large saucepan over medium heat until hot. Add white portion of chopped onions; cook 3 to 4 minutes or until tender.
Add rice; cook and stir until thoroughly heated. Add 1/2 hot cup broth; cook and stir until almost all liquid is absorbed. Continue adding broth 1/2 cup at a time, cooking and stirring for about 30 minutes or until rice is creamy but still 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.

(Recipe adapted from Pillsbury’s Farmers’ Market booklet, , #233, July 2000)

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