Ingredients
6cupchicken stock,or low-sodium broth
1bay leaf
3tbspextra-virgin olive oil
1onion
1½cuparborio rice,(12 oz)
½cupdry white wine
1cupwhite corn kernels,(from 2 ears)
1cupParmigiano-Reggiano cheese,freshly grated
2tbspunsalted butter
salt and freshly ground pepper
Preparation
In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.
In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, for about 2 minutes, until softened.
Add the rice and cook, stirring for about 3 minutes, until opaque. Add the white wine and cook, stirring, for about 1 minute, until completely absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed
Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock.
The rice is done when it’s al dente and creamy for about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf.
Serve and enjoy!
