Sweet Corn Risotto

5  cups		Rich Chicken Stock or store-bought low-sodium stock
3  tablespoons		extra-virgin olive oil
1-1/2  cups		scallions, thinly sliced
1-1/2  cups		Arborio rice (or Carnaroli or Vialone Nano)
1  pinch		Kosher salt and freshly ground black pepper
3/4  cup		dry white wine (such as Sauvignon Blanc)
3/4  cup		fresh corn (see note, page 53) or frozen, thawed
1-1/2  tablespoons		unsalted butter
1  cup		freshly grated or shredded Parmesan cheese
1  tablespoon		Herbes de Provence (see note)

Tip: For nutritional information on all the ingredients in Sweet Corn Risotto just click on each ingredient name. Then adjust the serving size for any Sweet Corn Risotto ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat the chicken stock in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer.

Heat the oil in a large saucepan over medium heat until hot but not smoking. Cook the scallions, stirring, just until translucent, about 2 minutes. Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes. Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine. Cook and stir until all the liquid has evaporated, about 3 minutes. Don't let the rice brown.

Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid is gone, ladle in another 1/2 cup stock. Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. After the rice has absorbed 2 1/2 cups stock, taste it. The rice should be firm to the bite but creamy. If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you. (You may not need all of the stock.)

Stir in the corn and reduce the heat to very low so the risotto stops simmering. Stir in the butter, cheese, and herbs. Season with salt and pepper to taste and serve immediately.