- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- Kosher salt and freshly ground black pepper to taste
- 1 cup arborio rice
- 1 ½ cups raw corn kernels (from about 2 ears corn)
- 1 cup of peach, diced
- 1 cup grated Parmesan cheese
- ¼ cup mascarpone
- 2 tablespoons minced chives
- Corn stock:
- 2 corn cobs (kernels removed and reserved for risotto)
- 6 cups of water
Bring the corn stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add onions and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlesful of stock whenever rice mixture looks dry and stirring continuously. When rice is al dente, stir in ¾ of the corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 25 to
Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
Immediately before serving, stir in the chopped ¾ of the peaches and ¾ of the chives, gently fold in mascarpone. Garnish with additional corn, peaches and chives.
Place two stocks of de-kernelled corn with 6 cups water in a large pot. Bring to a strong simmer over high heat. Reduce heat so liquid is simmering and the ready to use.