This risotto cooks fast and I like to make it for dinner on summer evenings. It cooks while you take a walk, work in the garden, or set up the deck for dinner. It includes the corn kernels but it also utilizes the corn cob to squeeze every last bit of flavor out of your fresh corn.
Author Kathy Hester
2cups473 g water
1/2cup93 g Arborio rice
1medium ear of cornabout 1/2 cup kernels, kernels removed and cob cut into 4 pieces
3 2-inchsprigs thyme
2tablespoonschopped fresh basil
salt and pepperto taste
extra chopped basilfor garnish
Add the water, rice, and corn kernels to your 1 1/2 or 2 quart slow cooker. Press in the 4 cob pieces and fresh thyme. These last two ingredients are what make the broth really special.
Cook on high for about 1 hour, but it could take up to 1 1/2 hour depending on your slow cooker. Check at 40 to 45 minutes in case your slow cooker cooks quicker. If risotto is getting too dry, just add a bit of extra water.
Remove the corn cob pieces and thyme stems. Stir in the basil and serve. Top with additional basil if you want to make it look extra special.