Name: Mexican Street Corn Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 cups chicken broth; 2 tbsp olive oil; 2 tbsp butter, divided; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 1/2 cups RiceSelect® Arborio Rice; 1 cup fresh corn kernels; 2 tsp chili powder, divided; 1 tsp cumin; Juice of 1 lime; 1/2 cup Parmesan cheese, grated; 1 tsp salt; 1 tsp pepper; 1/4 cup cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 1/4 cup green onions, chopped; Lime wedges

Instructions

In a medium saucepan, heat the broth over low heat to keep it warm.
In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the onion and sauté for 3 minutes or until translucent. Add garlic and cook for an additional minute.
Add rice to the skillet, stir to coat the grains with oil. Cook for 2 minutes until the rice is slightly translucent. Begin adding the broth, one ladle at a time, stirring continuously until the liquid is mostly absorbed before adding the next ladle. This process should take about 20 minutes.
Once the rice is al dente, stir in the corn, chili powder, cumin. Lime juice, and remaining butter. Cook for 2 minutes.
Remove from heat and stir in the parmesan. Season with salt and pepper.
Spoon into a bowl. Top with cotija cheese, cilantro, green onions, and sprinkle with remaining chili powder. Serve with a lime wedge.