Sweet Corn Risotto

1/2 cup olive oil
1/4 cup onions, diced small
2 teaspoons chopped garlic
1 pound arborio rice
1 cup dry white wine
1 quart chicken stock (hot)
1 cup sweet yellow corn kernels (fresh)
1/2 cup tomatoes, peeled seeded, diced
1/4 cup scallions, fine diced
6 tablespoons butter (cut into 1/2 inch pieces
1/2 cup grated asiago cheese
salt and white pepper

1. heat the olive oil in a saucepot over medium low heat

2. add onions and sweat lightly without coloring

3. add garlic and sweat an additional 3 mins

4. add arborio rice and coat well with the olive oil

5. add white wine and stir well

6. when the wine is absorbed, slowly add the chicken stock, 1 cup at a time

7. NOTE: you must constantly stir the risotto to prevent it from sticking

8. as the rice absorbs the stock you must keep adding more until the risotto is almost cooked

9. when the rice has 4 or 5 mins to go, add the corn kernels

10. when the rice is “al donte” ( to the tooth) pull off the heat.

11. aggressively add butter, stirring quickly to achieve a creamy consistency

12. to finish, add tomato, scallions, asiago cheese, salt, and pepper to taste