Creamy, luscious, oh so good Corn & Chive Risotto! Order a bowl of “fancy” risotto at a restaurant and it’ll cost ya, but make it at home and its actually a very budget friendly dish. This Corn & Chive Risotto came out absolutely perfect and was such a huge hit at our family pizza party this weekend. Shallots sautéed in olive oil, the arborio rice is slowly cooked in white wine and vegetable stock that has been infused with fresh corn and at the very end, lots of fresh chopped chives.

Normally I would have used butter and cream at the end but heres the thing, we had a vegan friend over so I changed it up and ya know what, I didn’t miss the butter or cream at all! The final product was still super creamy and was certainly not lacking any flavor {and i’ll totally take the fewer calories}! I think the broth really did it… fresh Jersey corn, kernels cut off and both the ears and kernels were simmered in the vegetable broth to infused the deliciousness. Then the finishing touch of fresh chopped chives, I love that subtle onion like flavor and the fact that I picked it from our garden is even more fun.

What else did we enjoy along with the corn risotto? Well, lots and lots of amazing grilled pizza! It was the first time {and certainly won’t be the last} time I made homemade pizza dough! A tradition when my grandparents come to visit is to make homemade pizza, and they always make their own crust. Gave Grandma a call to get the recipe, but like every older Italian in my family, of course its not actually written and its done mostly by feel. I was so thankful it ended up great! More on the pizza party later, lets get to that risotto recipe!

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Here are some pictures from our pizza party… don’t worry despite the lack of smiles we had a really great night! What pizzas we made: Pie with fresh mozzarella, sauce, arugula and prosciutto; bbq chicken with sautéed onions and cheddar, a white pie with ricotta, fresh mozzarella and broccoli; zucchini pie and of course some Margherita pies.