Chef Terri Rees makes a delicious fall recipe

GRAND RAPIDS, Mich. -- Personal Chef Terri Rees came into Fox 17 to show us how to make a Michigan sweet corn rissotto. She says the recipe is easy enough for anyone to make, and goes well with any protein for a tasty side dish.  For more of Chef Rees's recipes or to book  her for your next event head to her website.

Servings 6

• 4 ears fresh-picked sweet corn
• 1 ¹⁄₂ cups chopped onions
• 1 tablespoon olive oil
• ¹⁄₂ tablespoon butter
• 1 pinch salt
• 6 -8 cups delicate vegetable broth (or chicken broth may be substituted)
• 2 cups Arborio rice
• ³⁄₄ cup dry white wine optional
• ²⁄₃ cup grated parmesan cheese
• 2 tablespoons chopped flat leaf parsley
• 1 cup fresh mushrooms
• 2 tablespoons butter
• Garnish
• parmesan cheese
• chopped parsley

Add On’s

You can add sauted chicken, pan seared salmon or scallops to make this a whole meal

Directions

1. 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. 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. 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. Meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer. Add the corn cobs to “strengthen” the stock - they will add loads of flavor
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.
6. Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keep it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle.
7. Continue with this process for 25 more minutes (TIP: Set timer now)-- adding a little broth at a time, stirring with a wooden spoon fairly frequently, for around 25 minutes or until the rice is al dente. It should form a creamy sauce around grains that are no longer crunchy but still firm.
8. When the rice is just achieving this perfect balance of tender-firmness, stir in the last ladle of broth, the Parmesan cheese, and 2 Tbsp of chopped parsley, the butter and the mushrooms