Serves 4 Difficulty
4 to 6 cups gf chicken broth 3 Tablespoons unsalted butter 1 small onion, diced 1-1/2 cups aborio rice 1/4 cup dry vermouth 2 ears corn, blanched and kernels cut off cob 1/4 cup parmesan cheese, grated Salt and pepper
In a medium saucepan bring chicken broth to a boil, then reduce heat to low.
In a large, heavy pot, melt butter over medium heat. Add onion and cook until translucent. Add rice and cook until rice begins to turn opaque. Add vermouth and cook until liquid is all but evaporated. Add simmering stock, one ladle at a time, stirring constantly until all liquid is absorbed. Add another ladle of stock and repeat process until rice is tender but still a little chewy and liquid is creamy; about 30 minutes. About 5 minutes before rice is done, add corn. When risotto is finished, stir in parmesan cheese and season to taste with salt and pepper.