Summer Corn Risotto

Add your vegetable stock to a large pot over high heat and bring to a simmer. Once simmering reduce the heat to low and keep at a simmer.

While the stock comes to a simmer, add 3 tablespoons butter to a large pot over medium heat. Once melted, add in the onion. Season with 1 tsp salt and cook, stirring occasionally until softened and translucent, about 5 minutes. Add in 2 cloves of the garlic, stir to combine, and cook until fragrant, 2-3 minutes longer.

Stir in the arborio rice, cook 2-3 minutes, stirring occasionally until lightly toasted.

Deglaze the pot by pouring the wine or stock into the pot, scrape up any browned bits that have formed at the bottom. Cook, stirring constantly until all the wine evaporates. Reduce heat to medium low, add in 2/3s of the corn and bell pepper, stir to combine. Working with 1 cup or ladleful at a time, add the warm stock into the risotto, stirring frequently until the arborio rice absorbs of the stock. Continue adding stock 1 cup at a time and stirring frequently between additions. Continue this for about 20-25 minutes until the risotto is creamy and cooked through.

Once the risotto is finished cooking, stir in 1 tbsp butter and the grated parmesan. Taste and season with salt and pepper as desired.

While working on the risotto, in a small skillet melt ½ tablespoon of butter. Once melted, add pancetta. Cook, stirring until the pancetta begins to render. Add the remaining 1/3 of corn and garlic to the skillet, stirring to combine. Continue to cook until the sweet corn is cooked, and the pancetta is crispy, about 3-4 mins. Remove from heat and set aside.

Serve risotto immediately and top with pancetta corn mixture, and extra parmesan if desired.

Enjoy!.