Before I start cooking, I always chop onion, garlic, and parsley to keep everything ready. I also heat the vegetable stock in a separate pot and keep it warm on low flame. This step ensures smooth cooking without interruptions later.
I heat olive oil and butter in a pan until slightly melted and fragrant. Then I add onion and cook it until soft and translucent. Garlic goes in next, releasing a warm aroma that builds the flavor base.
I add arborio rice into the pan and stir continuously for a couple of minutes. This step helps the rice absorb flavors and develop a slightly nutty taste. I make sure every grain is coated with oil and butter mixture.
If I’m using wine, I pour it in and let it cook until fully absorbed. It adds a subtle tang that balances the sweetness of corn later. Once evaporated, I start adding warm stock gradually.
I add one ladle of stock at a time, stirring gently and consistently. Each addition is absorbed before I add the next to build creaminess. This slow process is what gives risotto its signature texture.
When the rice is almost cooked, I stir in fresh sweet corn kernels. The corn becomes tender and blends beautifully with the creamy rice. Finally, I add parmesan, butter, salt, and pepper for richness.
