Ingredients
275g frozen sweetcorn, defrosted (or 1 x 340g tin)
1½ litres of chicken stock, in a pan keeping hot 
1 tbsp olive oil 
1 onion, chopped finely 
300g risotto rice 
45g butter 
100g Parmesan, grated 
1 green chilli finely chopped  
Salt 
Pepper 

Method

Put the stock on the heat to keep it hot while you cook.

Heat the oil in a large pan (I use my Le Creuset pot but a large frying pan would also work). Cook the onion on a medium heat and cook until cooked and translucent, 3-5 minutes.  

Put the rice in and thoroughly mix to ensure all the grains are coated with the oil.  Turn up the heat to high medium and add a ladle of the hot stock. You now need to just agitate the pot and stir again - the agitation stops the need to use the spoon as much and there is less risk of breaking the grains. You now need to add a ladle of stock when the liquid all goes, the tricky thing is you don’t want it to go too dry as you don’t want it to stick.  The mixture should be just bubbling continuously.  Keep going - this process will take anywhere between 20-30 minutes depending on the rice and the heat.   

When just over half of the stock has been used put the sweetcorn into the rice and continue adding the stock as before. You know it is done when you have only a little stock left and the rice is just cooked through, it should not be chalky at all.  If your rice is still a little chalky just add all of the stock. If you run out of stock you can add a little boiling water, you should not need it but if you do just add a little at a time, the water will obviously reduce the chicken flavour so you don’t want to add more than you need to. 

Take the risotto off of the heat and stir through the butter, 80g of Parmesan and the remaining stock. Check the seasoning, it should be perfect but if it is not, add a little salt.  Serve topped with a little Parmesan, a crack of black pepper and some green chilli. 

Enjoy hot, risotto waits for no man ;-)

- Recipe inspired from One Pot, Pan, Planet