Chicken, Sweet Corn and Basil Risotto

Name: Chicken, Sweet Corn and Basil Risotto
Yield: 6
Cuisine: Italian
Ingredients: 2 pieces Corn (2 cobs of sweet corn, silky husks removed); 1 L Chicken Stock (1 litre Chefs’ Cupboard chicken stock); 2 tbsp Extra Virgin Olive Oil (2 tbsp The Olive Tree extra virgin olive oil); 1 piece Yellow Onion (1 brown onion, finely chopped); 250 g Arborrio Rice (250g Imperial Grain arborio rice); 200 ml White Wine (200ml dry white wine); 250 g Chicken (250g cooked chicken meat, shredded); 0 pieces Basil (Handful of basil leaves, plus extra to serve); 80 g Mascarpone Cheese (80g Emporium Selection mascarpone); 50 g Parmesan Cheese (50g Westacre Dairy parmesan, grated, plus extra to serve)

Chicken, Sweet Corn and Basil Risotto (Italian)

Italian

Servings6

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Dairy Free
Egg Free

Steps

1Cut the corn off the cobs. Place the cobs into a saucepan with the stock and set over a low simmer.
2Place 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 up to medium-high then add the wine. Let it bubble and reduce then add the stock, a ladleful at a time, until it is almost all absorbed. This takes around 18-20 minutes of stirring. Stir in the chicken meat.
3Take 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.