Corn Risotto with Roasted Red Pepper Recipe

Melt 1 tablespoon butter in a large pan over medium-low heat. Add leeks and cook, stirring occasionally, for about 6 minutes until leek is softened. Do not allow to brown.

Add salt and pepper to taste; add rice and cook, stirring, for about 5 minutes until grains look slightly translucent.

Pour in wine and cook, stirring, for about 2 minutes until wine has all been absorbed.

Add a ladleful of chicken stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Add another ladleful of stock, stirring, until rice has absorbed the liquid. Continue adding stock, one ladleful at a time, allowing rice to absorb it before adding another.

When about 3 cups of the stock have been added, stir in corn and roasted red peppers. Continue cooking, adding the remaining stock, a ladleful at a time, for 30 to 40 minutes until all of the stock is incorporated, corn is tender, and rice is creamy and tender.

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

With whisk or electric mixer, beat cream at high speed until it holds stiff peaks. Uncover the risotto and stir vigorously. Season with salt and pepper to taste. Before serving, stir in the chives and then gently fold in cream.

Serve and enjoy.