This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Sweet Corn and Goat Cheese Risotto

5-6 cups chicken or vegetable stock
boiling water, as needed
3 tablespoons unsalted butter, divided
2 medium shallots, peeled and finely minced
1½ cups Arborio or other short-grain rice
½ cup dry white wine
2 ears corn, kernels removed from cob, or 1¼ cup frozen corn, thawed and drained
4 ounces fresh goat cheese, crumbled
¼ cup finely grated Parmesan cheese, plus more for serving
kosher salt and freshly ground white pepper
1 teaspoon finely minced fresh chives, plus more for serving

Pour the chicken stock into a large saucepan, and bring to a boil over high heat. Decrease the heat to the lowest setting, cover, and keep hot. Fill a small saucepan with water and heat over high heat until boiling. Lower heat, cover and keep hot.

In another large saucepan, heat 2 tablespoons butter over medium heat until it foams. When foaming subsides, add shallots and cook, stirring, until softened, about 3 to 4 minutes. Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes. Increase heat to medium-high and add wine. Stir constantly with a wooden spoon until wine is completely absorbed.

Using a ladle, add about 1 cup of hot stock to the rice. Cook, stirring constantly, until stock is almost fully absorbed. Continue adding stock ½ cup at a time, stirring constantly and adding more stock only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes. Adjust the heat so the rice simmers rapidly throughout the cooking. Use boiling water if stock has been used and rice requires more cooking time. The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite.

Remove from heat and stir in the corn, remaining 1 tablespoon butter, Parmesan and goat cheese. Taste and season with salt and pepper. To serve, ladle risotto into 4 warmed shallow serving bowls. Sprinkle with chives and serve immediately.