Sweet Corn Risotto

It was cloudy and a little on the cool side.  The ham I was making for dinner needed a little brightening up too.   I made this risotto with sweet corn that was a perfect side on any kind of weather day.

Sweet Corn Risotto

1/2 cup Arborio rice

2 cups chicken stock

1/2 cup Parmesan cheese, grated

2 ears of corn

1/4 tsp freshly ground pepper

Salt to taste

1 tbsp butter

1/8 tsp crushed red pepper flakes

Bring the chicken stock to a gentle boil in a medium saucepan.  Stir in the rice, reduce heat to a simmer, cover the pan and let cook until the stock has been absorbed (approximately 30 minutes).  Stir in Parmesan cheese , butter and corn and cook until the corn is done.  Add in the freshly ground pepper, crushed red pepper flakes and taste to see if it needs salt.