Risotto with Fresh Corn and Basil Oil

Californians are so enamored of risotto that they have taken it in new directions, adding ingredients that would make most Italians shudder. But even Italians, who rarely eat sweet corn, would appreciate this variation. Offer it as a starter before a shrimp or salmon main course, or serve it in smaller portions as a side dish.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Risotto with Fresh Corn and Basil Oil
Review 1 for Risotto with Fresh Corn and Basil Oil
4 out of 5
4 out of 5
September 8, 2014
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:A few times a month
Would You Recommend? Yes
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Great but needed more
September 8, 2014
I added a 1/2 cup of grated parm and increased the liquid by a 1/2 cup of dry wine (white or rose). It was awesome!
Pros: Easy