Sweet Corn Risotto

Way back in the day before Justin and I really learned how to cook, we would watch Food Network all of the time.  We would sit there and watch these incredibly talented chefs make the most delectable and intricate dishes, always wishing we could do it ourselves.  So one day we decided to learn how to cook and we started making some amazing things…lamb, monkfish, swiss steak…and some not so amazing things…gnocchi and potato knishes {I’m sure there are more but I’ve blacked out those memories}.

Despite our culinary efforts, there was always one dish that felt too far out of reach for me.  Risotto.  It just always seemed too complicated and like it was too much work.  But my husband, who has no fear in the kitchen, attacked it full force and has made risotto so many times now that he laughs in the face of danger and refuses a recipe for it.  He knows it by heart.  I do remember though that his first risotto took him over an hour.  Now he’s got the timing down to 30 minutes flat.  His specialty is mushroom risotto but I love his sun-dried tomato recipe too.

We had some left over sweet corn from another dish and I suggested we try tossing it in some risotto.  Great decision.  It was sooooooo delicious!  I’m starting to learn that whenever I think something is going to come out super weird, it’s almost always amazing.  Oh and I have actually tried my hand at making risotto, it just wasn’t nearly as good as my husband’s.  *wink*

Sweet Corn Risotto
Click HERE for the recipe!