In a heavy-bottomed pot, melt 6 tablespoons of butter, add olive oil and garlic. Add the shallot.
Add the rice, stirring constantly until the edges of the rice become transparent.
Add the corn kernels and mix.
Add the wine and stir until it has reduced.
Over medium heat, pour in 1 cup of chicken broth, stirring until the liquid has been completely absorbed before adding the next cup; continue this way cup by cup. The risotto is ready when the rice is tender.
Slowly incorporate the cheese, parsley, and the remaining butter.
Season with salt and pepper and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?