Excellent! Nice alternative to eating sweet corn right off the cob. Paired it with BLTs for the perfect summer supper.
This was really excellent! I made it to go with Firecracker Grilled Salmon or Ocean Trout and followed the recipe exactly, except for the substitution of chopped cilantro for the parsley to give it just a bit of kick. The directions were easy to follow, and the risotto turned out just perfect, al dente but not crispy.
Being relatively new to the making of Risotto, this recipe an excellent choice - great instructions and an excellent combination of ingredients. Used frozen corn and chicken broth. Other than snipping in parsley (didn't have the flat leaf on hand) made as posted - and have to agree with the previous reviewer - rich and creamy good! Thank you Averybird for another five star recipe.
I made this part of my Menu #27225. And it worked out great! It is rich, sweet and creamy good. Complemented the osso buco perfectly. I used canned creamed corn and frozen corn. I skipped the salt and butter. Served as a bed for Osso Buco Tender Tex Mex. Thank you. Made for PAC http://www.recipezaar.com/bb/viewtopic.zsp?t=296583
I used frozen corn (thawed) and chicken broth. Risotto is one of my favorite comfort foods, and I really loved the addition of corn. I'll be making this again, very yummy! Made for My 3 Chefs 2007.