- 8 cups low-sodium chicken broth or stock
- 4 tbsp. butter
- 2 tbsp. olive oil
- 6 garlic cloves, minced
- 1 medium white onion
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 1 cup frozen corn, thawed
- 2/3 cup grated parmesan cheese
- small handful of gorgonzola cheese crumbles
- sea salt
- black pepper
Bring the chicken broth/stock to a simmer in a medium saucepan. Keep warm over low heat.In a large saucepan, melt the butter over medium heat. Add olive oil.
Saute the onions until tender. Add the garlic and continue to saute. Add rice and get it coated, but not browned. Add the wine, cook until the liquid is absorbed, stirring often for a few minutes. Add 1 cup of hot broth to the rice mixture. Simmer over medium-low heat until liquid is absorbed, stirring often. Continue to add the broth by the cupful and stirring the rice until it’s tender and the mixture is creamy. Usually about 25 minutes. The rice should absorb between 6-8 cups of the broth until done.
Stir in the corn and add the parmesan and gorgonzola cheese. Stir until all is melted. Season with salt and pepper to taste.
**Keep in mind, I these times may need to be adjusted as you cook… I use the pressure cooker, so all the times are much lower when I make it here.