Makes 4 servings. Difficulty
2 ears fresh corn 3 cups gf vegetable Stock 2 cups water 1/4 cup finely chopped shallots (about 1 large) 2 Tablespoons olive oil 2 teaspoons minced garlic 2 cups Arborio rice 2/3 cup dry white wine 3 Tablespoons unsalted butter 1/2 cup Parmigiano Reggiano cheese, grated 1 small Roma tomato, diced 1/4 cup diced green onions
Place a corn cob, one end down, in a shallow bowl and cut off the kernels. Then scrape each cob with a knife to extract the juice. Break the cobs in half and reserve.
Bring the vegetable stock, water and cobs to a simmer in a medium saucepan. Keep at a bare simmer.
In a 3-quart saucepan, heat the olive oil over medium heat. Add the shallots; sauté for 5 minutes or until softened. Add the garlic; sauté for 30 seconds. Add the rice and cook, stirring constantly, for about 1 minute. Add the wine and simmer, stirring constantly, until absorbed.
Stir in 1 cup simmering broth and cook at strong simmer, stirring constantly, until the broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding the next. The rice is done when it’s creamy-looking but still al dente, about 18 minutes (there may be leftover broth).
Remove the pan from the heat and stir in the butter and cheese. Gently fold in the tomato, corn, and chives. Continue to stir the risotto until the butter and cheese are melted and the vegetables are warmed through.
If necessary you can thin the risotto with the leftover broth.