Risotto with Fresh Corn and Basil Oil
- 2 or 3 ears of yellow corn, husks and silks
- 2 Tbs. unsalted butter
- 1 cup thinly sliced leeks, white and light green
portions, rinsed well
- 2 cups chicken stock
- 3 cups water
- 1 1/2 cups Arborio rice
- Salt and freshly ground pepper, to taste
- 2 Tbs. thinly sliced fresh chives
- 4 Tbs. store-bought basil olive oil
In a sauté pan or risotto pan over medium heat, melt the butter. Add the leeks and stir to coat with the butter. Cover, reduce the heat to medium-low, and cook until wilted and soft, about 5 minutes. Check occasionally to make sure they are not burning.
Meanwhile, in a saucepan over medium heat, combine the stock and water. Adjust the heat to keep the liquid hot but not simmering.
Increase the heat under the leeks to medium, add the rice and cook, stirring constantly, until the rice is hot throughout, about 3 minutes. Begin adding the hot liquid 1/2 cup at a time, stirring constantly and adding more liquid only when the previous addition has been absorbed. After 10 minutes, stir in the corn. It should take about 20 minutes for the rice to absorb all the liquid and become al dente (tender but firm to the bite). The risotto should be creamy, neither soupy nor stiff. If you need more liquid, use boiling water. Season with salt and pepper.
Remove from the heat and stir in the chives and 2 Tbs. of the basil oil. Divide the risotto among warmed bowls. Top with the remaining 2 Tbs. basil oil, dividing evenly. Serve immediately.