Sweet Corn Risotto

Ingredients

• 7 cups stock
• 1 bay leaf
• 3 ears sweet corn, kernels removed and divided
• 4½ tbsp butter, divided
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 1¼ cups arborio rice
• ½ cup dry white wine
• 1 bell pepper, diced
• 1 cup grated parmesan cheese
• 8 slices bacon, diced
• Salt and pepper, to taste

Instructions

Add the stock, corn cobs, and bay leaf to a pot and bring to a simmer. Reduce the heat to low and keep warm.

Melt 3 tbsp butter in a large pot over medium heat. Add the onion and cook until softened. Stir in 2 cloves of garlic and cook for 1 minute.

Add the arborio rice and cook for 2 to 3 minutes, stirring occasionally.

Pour in the wine and cook until absorbed. Stir in the corn kernels from 2 ears of corn and the bell pepper.

Add the warm stock one ladle at a time, stirring often and allowing the rice to absorb the liquid before adding more. Continue for 20 to 25 minutes, until the rice is creamy and tender.

Meanwhile, cook the bacon in a small skillet. Add the remaining corn and garlic and cook until the corn is tender and the bacon is crispy.

Stir the remaining butter and parmesan cheese into the risotto. Season with salt and pepper to taste.

Serve topped with the bacon and corn mixture, fresh herbs, extra parmesan, and cracked black pepper.