Creamy Roasted Corn Risotto

(Serves 2)

What to do with late-summer corn??? In this recipe, the corn is used in two ways: some whole kernels are incorporated into the cooked risotto to give it added texture and some kernels are creamed with milk to give the risotto a corn-flavored creaminess. Adding to the creaminess is a healthy amount of creamy cheese. It's easy and almost effortless to prepare -- perfect for a leisurely Sunday Supper.

Not very low-cal, but summer's nearly over!

Ingredients: 2-3 ears of corn 1 cup raw risotto rice 4 - 4 ½ cups hot chicken broth ½ cup low-fat milk ½ cup white wine 1/3 lb. creamy cheese 4 very fresh scallions

Preparation:

• Wrap each ear of corn tightly in aluminum foil. Do not remove the husks or tassels at this point. Roast them in a 450° oven for 25 minutes. Remove from the oven, loosen the foil and let them cool until easy to handle.
  
• While the corn is roasting, prepare risotto as follows:
  1. Lightly brown the rice in a few TBS olive oil and butter.
  2. Using the standard risotto technique, add hot chicken broth and wine (½ cup at a time), stirring until absorbed. It will take about 30 minutes for the rice to cook fully.
  
• While preparing the risotto, you can finish processing the corn as follows:
  1. Remove the husks and tassels. Don't rinse after roasting to preserve the roasted flavor.
  2. Cut the tip-end off each ear so it can stand upright on your kitchen counter.
  3. Holding the ear upright with the tip-end on the counter, cut the kernels off each ear.
  4. Set aside the kernels from one ear.
  5. Process the kernels from the other ear in your food processor with 1/2 cup milk until very creamy.
  
• Cut the cheese into little cubes and cut the scallions into very thin ribbons on a sharp diagonal.
  
• Final assembly:
  1. Mix the creamy corn/milk mixture into cooked risotto, then add cheese and heat gently to the melting point. 2. Mix the whole corn kernels into the risotto.
  3. Off heat, just before serving, mix in scallions and season to taste (salt, pepper, nutmeg).
  4. Other flavor sparklers could be added at this point.
  
• Serve immediately in warmed bouillabaisse bowls. Decorate with a sprig of basil (optional) and serve with roasted vegetables (optional).

Notes:

• Corn: I prefer using sweet white corn. If find that yellow corn is too starchy for this recipe.
  
• Risotto rice: I used Lundberg Family Farms' California-grown Arborio rice. It was cheaper than the Italian import and cooks exactly the same way. For more about their farm go to http://www.lundberg.com.
  
• Creamy cheese: not strong flavored (Teleme, Taleggio or Port Salut)
  
• Cutting the kernels: Cut close to the core, but not so close as to cut into the inedible portion.
  
• Sparklers: Add a few finely chopped TBS of one of these "sparklers":

Smithfield ham	Cooked bacon
Sun-dried tomatoes	Tasso

• Roasted Vegetables: Asparagus develops an intense flavor when roasted. Carrots and green beans also roast well using the same technique:

  1. Trim the vegetables and place them in a shallow roasting pan in one layer.
  2. Drizzle with olive oil and sprinkle generously with sea salt.
  3. Roast in a 450° oven for about 15 minutes, turning once or twice.
  4. To avoid spatter in the oven, lay a sheet of aluminum foil loosely over the roasting pan.

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