Risotto of the Week

When I served the steaming bowl of Risotto to Mark this Monday night after a long day at work, I said:  "I've always wanted to be the type of person who would go home after a long day at work, too late to grocery shop, and whip up something like this from what I found in the pantry and freezer."  He looked at me like I was a freak, then sipped his Scotch.  Maybe so, but this risotto was pretty good. 

Swirl of olive oil
1 onion, hastily diced
1 Cup Aborio Rice
Swish of chardonnay
Salt
1 box of chicken stock
1 pat of butter
Frozen Ohio sweet corn, thawed (About a cup, or whatever)
1/4 Cup (or so) of crumbled gorgonzola cheese
"Real" bacon bits

Make the risotto like you always do:  Heat the oil in a saute pan on slightly more than medium.  When it gets hot, sizzle the onions for a couple minutes.  Add the rice and toast it for a minute or two.  Throw in a pinch of salt.  When it starts to pop and most of the oil is absorbed, add a swish of wine, enough to cover the rice.  Once its mostly absorbed, add the stock a bit at a time, stirring, and adding more each time the little bubble forms.  Do this for about 20 minutes, or until the box is almost gone and the rice just starts to soften when you taste it.  Then, turn off the heat, but leave the pan on the burner.  Add the butter, cheese, corn and bacon bits.  Mix it up until it is creamy and excellent.  Eat!

Corn note:  This is Beth's corn thing, which she learned form Nancy, who is, by all accounts, the foremost authority on what to do with fresh late summer corn.  So, when you have an extra ear of boiled summer sweet corn, slice it off the cob into a bowl, then use the back of the knife to rub the juice out of the cob and add to the corn.  Throw it in a freezer bag and freeze it.