Chicken, Sweet Corn and Basil Risotto

How to make Chicken, Sweet Corn and Basil Risotto

Prep Time: 10 minutes        |        Cook Time: 30 minutes        |        Serves: 6

Ingredients

• 2 cobs of sweet corn, silky husks removed
• 1 litre Chefs’ Cupboard chicken stock
• 2 tbsp The Olive Tree extra virgin olive oil
• 1 brown onion, finely chopped
• 250g Imperial Grain arborio rice
• 200ml dry white wine
• 250g cooked chicken meat, shredded
• Handful of basil leaves, plus extra to serve
• 80g Emporium Selection mascarpone
• 50g Westacre Dairy parmesan, grated, plus extra to serve

Method

1. Cut the corn off the cobs. Place the cobs into a saucepan with the stock and set over a low simmer.
2. Place oil into a large, heavy-based pan set over a medium heat. Add the onion and cook for 5 minutes or until soft but not coloured. Add the rice and corn then cook for a further 2 minutes. Turn heat to up to medium-high then add the wine. Let it bubble and reduce then add the stock, a ladleful and a time, until it is almost all absorbed. This takes around 18-20 minutes of stirring. Stir in the chicken meat.
3. Take off the heat. Stir in the basil, mascarpone and parmesan. Season to taste. Plate into warmed bowls and top with basil leaves, black pepper and extra parmesan.