Ingredients
3 CUPS fresh or frozen corn kernels
3 T butter
1/4 cup minced shallots
2 T finely minced red pepper
1/2 tsp dried rosemary
1/2 cup Arborio rice (or medium grain rice)
1/2 cup dry white wine
3 cups vegetable broth
1/2 cup grated Parmesan cheese (preferably freshly grated)
salt & pepper to taste.
Preparation
Puree 2 cups of corn kernels in blender. Set aside Melt butter in heavy medium saucepan over medium heat. Add minced shallots, red pepper, saute until translucent, about 5 minutes. Add rosemary & rice, and cook 3 minutes, stirring constantly. Add wine, cook until all liquid is absorbed, about 5 minutes. Add 3 cups of vegetable broth, cook 10 minutes, stirring occassionally. Increase heat and boil until rice is thick & creamy, stirring often. Add corn puree, remaining 1 cup of kernels,and grated Parmesan cheese. Cook 5 minutes longer. Season to taste with salt and pepper.
