Corn-and-Ham Risotto
  • Cooking Time: 45
  • Servings: 4
  • 2 tbsp. extra-virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 1 1/2 c. arborio rice
  • 3/4 c. dry white wine
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. chicken stock, divided
  • 2 c. fresh corn kernels (from about 3 ears)
  • 8 oz. shredded smoked ham
  • 4 oz. white Cheddar cheese, grated (about 1 c.)
  • 1/4 c. thinly sliced fresh chives, plus more for serving
  1. Heat oil in a large saucepan over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, 1 to 2 minutes. Add rice and cook, stirring, until opaque, 2 to 4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes. Season with salt and pepper.
  2. Add 1 cup stock and cook, stirring until absorbed, 5 to 6 minutes. Repeat 2 more times. Add remaining cup stock and corn and cook, stirring, until rice is tender and corn is cooked through, 5 to 7 minutes. Stir in ham and cook until warmed through, 1 to 2 minutes. Remove from heat and stir in cheese until melted. Stir in chives. Season with salt and pepper.
  3. Serve immediately topped with additional chives.
A bowl of creamy risotto is as comforting as dinner comes.