Lime Basil Risotto

• 3 cups chicken broth
• 2 cups corn kernels (from about three ears)
• 1 1/2 cups chopped lime basil leaves, loosely packed
• 3 tablespoons unsalted butter
• 1/2 cup chopped onion
• 2 cups arborio rice
• 3/4 cup white wine
• Juice of one small lime
• Salt and pepper to taste
• Grated Parmesan to taste

1. Bring chicken broth and 3 cups water to a simmer.
2. Puree 1 cup of corn with 3/4 cup basil leaves, and reserve.
3. Melt butter in a large saucepan over medium heat.
4. Add onion; stir until translucent.
5. Add rice to pan and stir.
6. Add wine and continue stirring until liquid is absorbed by rice, about a minute.
7. Add hot chicken broth 1 cup at a time, stirring continuously, until 4 cups of broth are absorbed, about 15 minutes.
8. Stir in corn-basil puree and 1/2 cup broth and stir about 10 minutes, until rice is tender.
9. Add more broth as necessary to keep mixture from scorching.
10. When rice is done, stir in remaining cup of corn kernels, lime juice and remaining 3/4 cup chopped basil leaves.
11. Add salt, pepper and Parmesan to taste.

chicken broth, corn kernels, lime basil, unsalted butter, onion, arborio rice, white wine, lime, salt, parmesan

Taken from cooking.nytimes.com/recipes/9621 (may not work)