1½ tablespoons olive oil
½ cup onion, finely chopped
2/3 cups Arborio rice
½ cup white wine
3 1/8 cups chicken stock (divided use)
4-5 cups corn kernels (4 or 5 ears)
1 tablespoon butter
Salt and pepper to taste
¼ teaspoon cayenne powder
½ cup heavy cream
½ cup parmesan cheese
Heat oil in large sauté pan over medium-high heat. Add onion and rice and cook a few minutes until opaque. Add wine and simmer about 3 minutes or until reduced by about half.
Transfer onions and rice to a slow cooker and add 3 cups stock. Cook on High for 11/2 hours. Uncover and add corn kernels, 1/8 cup chicken broth and butter. Stir briefly and reduce heat to lowest setting. Cover and cook 20 minutes. This can be done in advance, refrigerated and reheated. However, if you plan to serve the risotto within 20 minutes, add seasoning, cream and parmesan and keep on low heat until ready to serve, up to 20 minutes.
If preparing the risotto in advance, add salt and pepper, cayenne and heavy cream when you are ready to finish the dish. Transfer to a casserole dish and microwave on High for 4 to 6 minutes, or until hot. Stir in parmesan and serve.
Makes 8 to 10 servings.