¼cupfresh herbschopped,this can be whatever is fresh and local at the time
Cooking the Corn
Heat a saucepan over medium-high heat for a couple of minutes and then add 1 tablespoon of the olive oil and 1 tablespoon of the butter.
Then add the corn kernels and season with salt and pepper. Sauté the corn for 2 to 3 minutes and then remove from heat and reserve for later.
Preparing the Risotto
In a medium sized sauce pot, bring the chicken stock to a simmer.
While the stock is heating up, heat up yet another pan big enough to cook the risotto. Add the other tablespoon of olive oil and sweat the onion and garlic until translucent.
Add the Arborio rice and cook for a few minutes until opaque.
Carefully deglaze the pan with white wine. I usually remove the pan from the heat to prevent a flame up. Cook until most of the wine is cooked off or absorbed into the rice.
Add ⅓ of the hot chicken stock and stir continuously over medium heat. When most of the stock is absorbed into the rice, add another ⅓ of the chicken stock. Repeat until all the stock is absorbed into the rice or until it is cooked al dente.
You will know the risotto is perfectly cooked when it has a smooth, creamy texture but still has body. At this point you can finish the risotto with butter, Parmesan, fresh herbs and the sautéed corn.
Season with salt and pepper and serve.
The freshly ground white pepper was incredible. It had a much different fragrance than most ground peppers I've tried. I will have to ask him what type he likes to cook with.