Corn and Ham Risotto

by Kyna Steinfurth, Media Director 2 tablespoons olive oil 1 large shallot, chopped 2 garlic cloves, chopped 1 ½ cups Arborio rice 3/4 cup dry white wine 4 cups chicken stock 2 cups fresh corn kernels (about 3 ears of corn) 8 ounces shredded smoked ham 4 ounces white Cheddar cheese, grated 1/4 cup fresh chives, thinly sliced Heat oil in a large pan over medium heat. Add the shallot and garlic and cook until softened, stirring occasionally. Add rice and cook, stirring, until opaque (2 to 4 minutes). Add wine and cook, still stirring occasionally, until the liquid is absorbed (1 to 2 minutes). Season with salt and pepper. Add 1 cup of stock and stir until absorbed (5 to 6 minutes). Repeat this step 2 more times. Add the last cup of stock along with the corn and cook until the rice is tender and corn is cooked through (5 to 7 minutes). Stir in ham and cook until warmed through. Remove from heat and stir in cheese and chives until the cheese is melted. Season with salt and pepper. Top with additional chives if wanted and serve immediately. Serves four.