- 5 medium ears yellow or white corn, husks and silks removed, divided
- 1 1/2 tablespoons Lucerne Sweet Cream Butter or margarine
- 1 onion, finely chopped
- 1 1/2 cups arborio or short- to medium-grain white rice
- 5 cups chicken broth
- 1/2 cup Safeway SELECT Verdi Grated Parmesan Cheese
- 1/2 cup shredded Safeway SELECT Primo Taglio Smoked Fontina Cheese
- 1/4 cup finely chopped fresh sage leaves
- Fresh sage leaves
- With a sharp knife, cut corn kernels from cobs; set aside kernels and cobs.
- In a 4- to 5-quart pan, melt butter over medium heat. Add onion and cook, stirring often, until limp, about 5 minutes. Add rice and stir until rice is opaque and milky-looking, 2 to 3 minutes. Stir in about 3/4 of the corn kernels.
- Add broth to rice mixture. Bring to a boil over high heat, stirring often. Reduce heat. Simmer, uncovered, stirring occasionally, until most of liquid is absorbed, about 20 minutes. Lower heat and stir often as mixture thickens.
- Remove rice from heat. Holding corn cobs over the pan, scrape them with the dull side of a knife so corn juices fall into rice mixture. Gently stir in parmesan, fontina, and chopped sage. Let stand for a minute to let cheese melt.
- Transfer risotto to a rimmed platter or individual bowls. Scatter remaining corn kernels over risotto and garnish with whole sage leaves.