3-4 cups chicken broth (homemade stock is best)
1 medium onion, diced
1 T olive oil
1 T butter
1 c Arborio rice
3/4 c dry white wine
3 roasted banana peppers, finely diced
3/4 c roasted corn, cut off the ear
1/2 c finely shredded romano cheese
white truffle oil for drizzling
Heat (or in my case, thaw) the chicken broth/stock. It should just be steaming.
Melt the butter in a large saucepan. Add the olive oil, then the onion.
Cook until the onion is translucent.
Add the rice and cook until it is just slightly browned. You just want to get the flavor kicked up a little bit.
Pour in the wine and stir until it's absorbed. The stirring is really important while making risotto. It's something about disturbing the grains of rice...
Add the chicken broth/stock about 1/2 c at a time, stirring until it's absorbed before adding any more.
When the rice is the right texture - no more crunchy center, firm and a little bit chewy, not soggy or mushy - remove the saucepan from the heat and stir in the corn, peppers and romano.
Serve drizzled with a little white truffle oil.
adapted from Cat Cora's Classics with a Twist