Ingredients

Steps

• Heat olive oil and butter in a frying pan and soften onion for 4 minutes.
• Cut the kernels from the corn on the cob using a sharp knife.
• Fry corn for two minutes before stirring in the rice to coat in oil.
• Add wine and simmer for 2 minutes or until the rice is just cooked.
• Stir in cream and cheese and season with salt and pepper.
• Blend basil, garlic, cheese, and olive oil until almost smooth to make the pesto.
• Serve risotto topped with a spoonful of pesto and optional coriander.