Sweet Corn Risotto

4 – 6 cups chicken stock
4 ears corn, shucked and kernels removed, cobs reserved
1 – 14-ounce can creamed-style corn
4 tablespoons butter
2 tablespoons olive oil
1 medium leek, cut into 1/4-inch dice
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano cheese, divided
Kosher salt, to taste
Minced chives, for garnish

• Bring stock to a boil in a saucepan. Once boiling, reduce heat to a low simmer. Add the reserved corn cobs.

• Heat the 2 tablespoons of the butter and the olive oil in a large heavy-bottomed saucepan over medium heat. Add the leeks, and sauté until translucent, but no color. Add the rice and stir continuously until rice is glistening, about 2 minutes.

• Add the wine and stir constantly until absorbed. Using a ladle, add enough stock to cover rice. Stir constantly until stock is absorbed. Continue adding stock one or two ladles at a time, allowing stock to be absorbed after each addition, for 10 to 15 minutes. After the second addition, add the corn; reserving ½ cup for garnish. Taste the rice for doneness; it should be tender, but firm to the tooth, and moist, but not soupy.

• Remove the risotto from heat. Add 1/2 of the grated Parmesan cheese and the butter. Stir vigorously. Season with kosher salt, if necessary. Add a bit more stock to make the risotto creamy.

• Serve immediately with a reserved corn, a sprinkle of the remaining cheese and chives.

Serves 4

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