adapted from Lidia’s Italian American Cookbook:
3 tablespoons extra-virgin olive oil
1 cup onion, minced
2 tablespoons shallots, minced
2 cups arborio rice
½ cup white wine, dry
6 cups chicken stock
2/3 cup mascarpone cheese
2 ears of corn, boiled for 3 minutes, then shocked
½ teaspoon salt, or as needed
2 tablespoons unsalted butter
½ cup Parmigiano-Reggiano, freshly grated
freshly ground black pepper
In a heavy, wide 3- to 4-quart casserole or pot, heat the olive oil over medium heat. Add the onions and shallots and cook them until golden, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.
Pour in the wine and stir well until evaporated. Add 1/2 cup of the hot stock and 1/2 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed. Continue to add hot stock in small batches- just enough to completely moisten the rice- and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock until the rice mixture is creamy but al dente. This will take from 16 to 20 minutes from the time the wine was added. In the last 2 minutes of cooking the risotto, add the corn.
Remove the casserole from the heat. Beat in the butter until completely melted, then half of the grated cheese. Add the mascarpone. Adjust the seasoning with salt, if necessary, and pepper.
Top each serving with some of the remaining grated cheese; serve immediately, ladled into warm shallow bowls.
this recipe can be halv ed easily…