Risotto is one of those dishes that can be intimidating, especially if it’s your first time making one. I was very nervous my first, second, and even third time. But fear not! You got this! With just a little preparation you will be a risotto master in no time. I chose this version since corn is in season. I also love the different color contrasts in the dish as well.
You can skip this step if you like, but the nage (French for swimming) is not that much more work and it gives you a nicer presentation (imagine a green pea version). Just take one forth of your corn kernels, place them in a soup pot, and add chicken stock to cover. Bring to a boil and cook for two minutes.
Place in a blender with one tablespoon of unsalted butter (that’s all I ever buy), a teaspoon of salt, and couple of grinds of fresh black pepper. Careful when you puree hot ingredients in a blender! The pressure from the excessive heat will want to blow off the top of the blender and either burn you or make a huge mess in your kitchen. You can combat this by filling blender one quarter full at a time, letting your ingredients cool first, or holding down the top of the blender with a kitchen towel and a strong arm.
Next your going to saute the onions with butter and rice over medium heat. You do not want color. You only need to “sweat” the onions and toast the rice. This step will help the grains of rice from sticking to each other down the road. Once your onions start to look translucent, turn your heat up to medium high. Add the white wine and stir almost constantly until absorbed. Once the wine has absorbed, add a ladle (4 or 6 ounce) of hot stock and continue stirring until absorbed. Continue adding stock in stages until rice is al dente (still has a bite to it).
Pour about two ounces (1/4 cup) of nage on your plate. Plop the risotto in the middle of the sauce and it will push the sauce out to create a ring around your risotto. I chose to garnish my risotto with a lot chopped cilantro but flat leaf parsley would also work.