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Chicken Risotto with Pan Roasted Corn

This variation of risotto is perfect for summer. The caramelized corn gives it a hint of sweetness that is accented by the mascarpone cheese. I roast the corn in a skillet but there isn’t any reason you can’t grill the ears of corn and then take the kernels off. Finally, I suggest you use white corn if it is available as it is sweeter than yellow corn.

Servings: 6 Continue reading

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