courtesy of Emily Weinstein (edited by Carolyn Boyle of New Roots)

This creamy, pale yellow risotto is studded with chewy fresh corn kernels and bite size pieces of summer squash making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work. The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt — which wouldn’t be the end of the world, of course, since you’ll still have a wonderfully creamy risotto.

For the corn stock (or use chicken stock Ingredients
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery stalk, chopped in large pieces
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns
Other additions: Fresh herbs, 1 jalapeno, sliced in half, some of the seeds removed

For the risotto:
2 tablespoons unsalted butter
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup arborio rice
1/4 sweet onion, diced
1 zucchini or other summer squash, cut into small bite size pieces
½ cup dry white wine
6 cups hot corn stock or chicken stock
1 ½ cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
¼ cup heavy cream
2 tablespoons minced fresh herbs, thyme, rosemary, chives (optional)

Method

1. For the stock: Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
2. For the risotto: Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add onion and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
3. Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.
4. Add a ladle full of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladle fulls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn and summer squash. Continue cooking until all of the stock is incorporated, corn & squash are tender and rice is creamy. (About 30 to 40 minutes total)
5. Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
6. In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.