Risottto With Fresh Corn & Basil Oil - cooking recipe

Ingredients

2 or 3 ears of corn, husked grilled and cut from cobs
2 tbsp unsalted butter or margarine
1 cup thinly sliced leeks, white and light green portions, well rinsed
5 cups chicken stock
1 1/2 cups arborio rice
salt and pepper to taste
2 tbsp thinly sliced chives
2 tbsp basil oil (or fresh basil mashed to paste in olive oil)

Preparation

In saute pan over medium heat melt butter or margarine and saute leeks on medium low until wilted and soft, about 5 minutes.

Meanwhile in 2 quart pan bring stock to a boil. Keep hot but not simmering.

Increase heat until leeks to medium high and add rice and cook stirring constantly, about 3 minutes. Begin adding the stock 1/2 cup at a time, stirring constantly each time until liquid is absorbed. It should take about 20 minutes to incorporate all of the liquid and for rice to cook to al dente. Use more liquid if needed.

Add corn,chives and basil oil and heat until corn is hot. Add grated parmesan cheese if desired.

Serve topped with addititonal basil oil if desired.