Step by step

Method

5 steps

1. 1

   (NOTE: If using canned corn, skip this step.) Husk and wash corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. You should have about 2 1/2 cups corn kernels.

2. 2

   Spin about a cup of the kernels in a food processor or blender until they are roughly chopped and milky. Scrape out the chopped corn and remix with the remaining whole kernels.

3. 3

   In a large soup pot, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender.

4. 4

   Meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer.

5. 5

   When onions are soft, add the Arborio rice to the soup pot and stir it gently with a wooden spoon for two minutes. Next add the wine and stir until it is absorbed. Taste for salt and serve when it looks done.