Sweet Corn Brown Rice Risotto
Ingredients
- 4 cups Vegetable Corn Stock
- 2 cups water
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 cup short-grain brown rice
- ½ cup dry white wine
- 2 cups fresh corn kernels (from 2 cobs)
- Kosher salt and freshly ground pepper
- ½ cup grated Parmigiano-Reggiano
- 1 cup fresh basil leaves, thinly sliced
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