roasted corn and crushed pineapple risotto

Risotto is Italian rice and is, as my friend Patty says, "rice you stir." It's also something that easily adapts to different added ingredients. The following version is a favorite around our house (and something I'm serving for a leadership appreciation lunch at church on Sunday).

2 cups frozen kernel corn
1 6 oz can crushed pineapple
1 3 oz can diced green chiles (optional)
1 cup arborio rice
1/2 cup white wine
3 cups chicken broth (or water)
1/2 cup shredded cheddar cheese (optional)
olive oil

Put the skillet on the stove (I use one that has high sides since you have to deal with a lot of liquid). You can use a saucepan, but I like the wider bottom of the deep skillet. Heat on medium high heat. Put the chicken broth in a saucepan on high heat and let it warm up whjile you begin the risotto. When the skillet is hot, add enough oil to cover the bottom, wait a minute for the oil to heat, and then add the corn. Cook until the corn begins to caramelize and turn brown, and then add the pineapple and the chiles -- with all their juices. Cook an additional three or four minutes. Stir in the dry rice and keep stirring for two or three minutes, then add the white wine and lower the heat to medium. Stir regularly until the wine is almost all absorbed and add one cup of the broth. Follow the same pattern: let the rice soak up the liquid and then add another cup. Don't let yourself get in a hurry -- this takes a little time. By now the rice should be getting soft, but still holding its shape. Stir in the cheese, if you want, and turn off heat. Cover and let stand for ten minutes before serving.

Serves 4-6. (Four at our house.)

Peace,
Milton