Corn Risotto (Jessica Battilana; NYT Cooking)

Ingredients:

• 6 cups chicken stock
• 2 tablespoons unsalted butter
• 1 leek, white and light green parts only, finely chopped
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup arborio rice
• ½ cup dry white wine
• 1 ½ cups raw corn kernels (from about 2 ears corn)
• 1 cup grated Parmesan cheese
• ¼ cup heavy cream

Bring the chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.

Add a ladleful of hot chicken stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.

Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.

In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.