White Risotto with Corn Carrots and Kale
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 2 cups (400 grams) Arborio rice
- 2/3 cup (160 milliliters) dry white wine
- 5 to 5 1/2 cups (1.2 to 1.3 liters) chicken or vegetable broth or water, warm
- Fine sea salt
- Freshly ground black pepper
- 4 tablespoons (1/2 stick/56 grams) unsalted butter
- 1 bunch small heirloom carrots (about 6), trimmed and scrubbed, halved lengthwise
- 1/2 bunch (45 grams) Tuscan kale, larger leaves torn or cut into pieces (about 3 cups)
- 1 ear corn, kernels cut from the cob
- 1/2 cup (15 grams) grated Parmesan cheese, plus more coarsely grated for garnish
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