Sweet Corn And Arborio Risotto With Feta & Butternut Oil

• 2 smallish corn cobs , kernels removed
• 1 cup arborio or any other short grained rice
• 2 1/2 cups water,
• 1/2 cup whole milk, slightly warmed
• 8 - 10 strands of Saffron
• Salt & fresh cracked pepper to taste
• 1 cup crumbled Feta Cheese
• 1/4 cup toasted Butternut oil

1. Steep the saffron in the warm milk and set aside. Wash and clean the rice and add it to a heavy bottom pan with 3 cups of water. Cover & bring to a gentle boil. Add the corn kernels into a food processor and grind to a coarse paste.
2. Add the corn to the rice and cook, covered on a medium low heat until the rice has completely cooked. Add the seasonings and check for taste ( the flavor will be mildly sweet thanks to the corn). Add the saffron infused milk. Fold to combine. Switch off the heat, cover and allow the flavors to combine for about 5- 7 minutes.
3. Spoon into bowls, add Feta cheese as per your personal preference and drizzle with a table spoon of butternut oil. Serve warm with a side of salad. (or if you have a spice loving palate like me , add a dollop of smoky tomato relish.. http://food52.com/recipes/13592_tomato_relish_with_smoked_jalapeno_arbol_chile )

arborio, water, milk, saffron, salt, feta cheese, butternut oil

Taken from food52.com/recipes/18919-sweet-corn-and-arborio-risotto-with-feta-butternut-oil (may not work)