Sweetcorn risotto with haloumi

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Recently I scored some juicy sweetcorn from the markets, and I was looking for a different way to eat it than my usual steamed, or this insane corn chowder I usually make.

Corn is right up there as one of my favourite veggies - just after pumpkin and just above artichoke. Veggie Dad doesn't get overly excited when served with a giant cob on his plate, but I've been known to just stick a fork in one end and snack away. The stuff is good.

Anyway, this summer I'm going to play around with more corn salads, salsas, fritters and succotash, but tonight, as my toes freeze from our still-cold spring nights, I'm dreaming of this silky risotto. It's full of flavour, sweet from the corn and salty from the haloumi... which you don't need to add, but would be silly not to!

Ingredients:
1 litre corn stock - I simmered four cobs of corn, kernels removed, in hot water for a couple of hours. I was aiming for about a litre.
1 tablespoon oil
1 tablespoon butter
1 onion, peeled and diced
2 cloves garlic, peeled and minced
sea salt and cracked black pepper
400g risotto rice
100ml white wine
the kernels from two large cobs of corn
1/2 a block of haloumi, diced
butter, to taste
a handful of parmesan

Directions:

1. Heat the stock in a saucepan and keep it on a simmer.

2. In a separate pan, heat the olive oil and butter. Add the onion and a pinch of salt and cook gently about three minutes. Add garlic and cook another two minutes.

3. When the onion has softened, add the rice. Turn up the heat, and don't leave the pan alone.

4. While slowly stirring, fry the rice. After two or three minutes, add the wine and listen to it hiss :)

5. Pour yourself a glass - there's so much stirring you ain't going anywhere.

5. Once the wine seems to have been absorbed, add a ladle of hot stock, and turn down the heat. Keep adding ladlefuls of stock once they are absorbed.  Don't rush this, or the centre of the rice granules will be hard and gross. Not a good look, particularly if you're trying to impress the in-laws.

6. After 15-20 minutes, check the rice. You want it soft and creamy. Check the seasoning. 

7. Add the corn and cook just to heat through. When cooked to your liking, take the pan off the heat and add the butter and parmesan.

7. You want it oozing in the bowl or plate, so make sure you've added enough stock. Under no circumstances is it to be stiff or gluggy. ugh!

8. Fry your haloumi cubes over a very high heat until golden on all sides.

9. Serve risotto with haloumi and sliced spring onion on top.