I used to be afraid of risotto. I think it was all the stirring that held me back. I likened it to all the sauces I had ever failed at making, thus relegating it to the list of dishes to be avoided at home…

But never say never. One day I had lots of beets and lots of time and the suggestion of risotto kept popping up. So I ran out and bought the mysterious Arborio rice and proceeded to scour Italian websites for proper advice on stirring up a decent risotto.

At once, ridiculously over-prepared, I made beet risotto. True to my vision the family ate it, loved it and declared the beet to be delicious (in risotto…). (And true to form I have not made it again, although I should…)

Suddenly risotto was my friend; I surely wish this was the end result of all my cooking adventures! In this particular version sweet corn and tender young arugula ease you toward fall. This risotto is a hot bowl of creamy comfort and oh, so delicious!  

Gather Up:
3 cups low sodium organic chicken or vegetable broth
2 ears sweet corn, shucked and blanched, cut off the cob
2 fresh garlic cloves, smashed into paste
2 cups young arugula, stemmed
½ cup diced onion
2 tablespoons olive oil
2 tablespoons butter
1 cup Arborio rice
¼ cup dry white wine
¼ cup freshly grated parmesan cheese
Kosher salt and freshly ground pepper, to taste

Heat the chicken broth until very hot. Keep it hot but not simmering.

Melt the butter and add the oil to a saucepan over medium heat. Add the onion and a pinch of salt and cook until soft, about 2 minutes. Add the garlic and stir through the onions just until its fragrance is released, about 30 seconds.

Add the rice and stir until the grains are well coated with fat and edges become translucent, about 2 minutes.

Pour in the wine and stir until it is absorbed, about 30 seconds.

Ladle enough hot broth into the pan to barely cover the rice, about 1 cup. Bring to a boil and adjust the heat to maintain a lively simmer. Cook, stirring constantly, until the broth is mostly absorbed.

Continue adding broth in ½ cup increments, stirring constantly, and letting each addition be absorbed before adding the next.

In 15 – 20 minutes time all but the last of the broth will have been added and the rice will be just cooked but still fairly firm. At this point add the corn, the arugula and the last ½ cup of broth.

Continue to simmer and stir until rice is just tender, about 2-3 minutes.

Remove from the heat and stir in the parmesan cheese. Season with salt and pepper.