4 Ears Corn (Shucked) and cut
2 qts chicken stock
1 green onion minced
1 tabl. olive oil
1 cup Arborio rice
2 tabl. Romano Cheese (grated)
1 tabl. butter
Salt & red pepper flakes to taste
In a 4 qt pot, add olive oil and saure onion and risotto. 1 minute.
Add corn kernals & begin to add broth slowly, 1 cup at a time until rice is cooked.
Remove from stove and stir in butter and grated Romano.
Season with salt and red pepper flakes and top with fresh chives. Serve at once.
