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Step 1
Cut the corn kernels from the cobs.
Step 2
Add the corn cobs to a large pot with the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove the pot from the heat.
Step 3
Melt the butter in a large, high-walled skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until translucent, about 5 minutes.
Step 4
Add the rice and stir until fully combined. Let the rice toast for 1–2 minutes, until fragrant.
Step 5
Add the white wine and cook until evaporated about 2 to 3 minutes, stirring occasionally.
Step 6
Add 1 cup of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed, about 3 to 4 minutes. Continue adding the stock, ½ cup at a time, stirring continuously, until the rice is al dente about 15 to 20 minutes..
Step 7
Add the corn kernels and another ½ cup stock. Continue to cook, adding more stock as needed, until rice is tender and corn is cooked, about 10 to 15 minutes. You may have some leftover stock.
Step 8
Remove the pan from the heat and stir in the soft herb cheese. Season with black pepper and more salt to taste.
Step 9
Garnish with basil, shaved Parmesan, and more black pepper.
Step 10
Enjoy!