Ingredients
4 cups Vegetable Corn Stock
2 cups water
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 cup short-grain brown rice
1/2 cup dry white wine
2 cups fresh corn kernels (from 2 cobs)
Kosher salt and freshly ground pepper
1/2 cup grated Parmigiano-Reggiano
1 cup fresh basil leaves, thinly sliced
Preparation
In a large saucepan, bring vegetable stock and 2 cups water to a simmer over medium heat. Meanwhile, heat oil in a medium pot over medium. Add onion and cook, stirring, until softened, 6 to 8 minutes. Add rice and cook, stirring, until toasted, 1 minute.
Stir in wine and cook until evaporated, about 2 minutes. Add 2 cups stock mixture and bring to a simmer. Cook, stirring occasionally, until liquid is almost absorbed, about 20 minutes.
Continue to add more stock mixture 1/2 cup at a time, stirring occasionally, until rice is tender and creamy, 35 to 40 minutes. Add corn and cook until tender, about 5 minutes, adding more stock mixture as needed to maintain a loose and creamy consistency.
Stir in Parmigiano and basil and season with salt and pepper to taste. Spoon into bowls and garnish with more basil before serving.
