CORN RISOTTO

serves 6-8
time: 1 hour

4-6 ears of corn, remove kernels from cobs = approx. 4 cups
5 1/2 cups hot water
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
1 1/2 cups arborio rice
3 sprigs fresh thyme
1/2 cup grated parmesan cheese
1/4 cup crème fraîche
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
Salt & Pepper

In a blender, blend 1 cup of water and 3 cups of corn kernels on low speed until a thick puree forms. Add additional water if too thick. Pour puree into a fine mesh strainer and press to extract liquid into a bowl. (You should have about 2 cups of liquid.)
Discard solids in strainer.
Melt butter in a large dutch oven over medium heat. Add shallot, pinch of salt, garlic and 1/2 teaspoon pepper stir frequently until softened but not brown.
Add rice and thyme sprigs. Cook approximately 2-3 minutes stirring frequently.
Stir in 4 1/2 cups of hot water. Reduce heat to medium low, cover and simmer until liquid is slightly thickened and rice is just al dente. 15-20 minutes, stirring twice during cooking.
Add corn liquid and continue to cook stirring gently and constantly, until risotto is creamy but not sticky, about 3 minutes.
Stir in Parmesan and remaining 1 cup corn kernels.
Cover pot and let stand off heat for 5 minutes. Stir in crème fraîche, chives and lemon zest.
Season with salt and pepper to taste.
I did like little hit of chili pepper flakes to this.
Serve ASAP

Bon appétit!