2 ears Veggie Box corn 7 cups well-seasoned vegetable stock 2 tablespoons extra virgin olive oil ½ cup minced Veggie Box onion Salt and pepper to taste 2 garlic cloves, minced 1 ½ cups arborio rice Veggie Box tomatoes, grated or peeled, seeded and diced Pinch of sugar ½ cup dry white wine, such as pinot grigio or sauvignon blanc ¼ to ½ cup freshly grated Parmesan cheese (1 to 2 ounces) Veggie Box mizuna

Remove corn kernels from cobs and set aside the
kernels. Simmer the cobs in stock for 20 to 30
minutes. Remove from stock and discard. Heat
olive oil over medium heat in a wide, heavy skillet
or a wide, heavy saucepan. Add onion and a
generous pinch of salt, and cook gently until
tender, about 5 minutes. Add garlic and rice and
cook, stirring, until grains of rice are separate and
beginning to crackle, a minute or two. Stir in
tomatoes, sugar and salt to taste and cook,
stirring, until tomatoes have cooked down
slightly, 5 to 10 minutes.Add wine and stir until it
has evaporated and has been absorbed by the
rice. Begin adding simmering stock, a couple of
ladlefuls at a time. Stock should just cover the
rice and should be bubbling, not too slowly but not
too quickly. Cook, stirring often, until it is just
about absorbed. Add another ladleful or two of
the stock and continue to cook in this fashion,
adding more stock and stirring when rice is
almost dry. You do not have to stir continually,
but stir often and vigorously. After 10 minutes,
add corn and continue for another 10 to 15
minutes. When rice is just tender all the way
through but still chewy (al dente), in 20 to 25
minutes, it is done. Taste now and adjust
seasoning. Add another ladleful of stock to rice.
Stir in mizuna and Parmesan and remove from
heat. The mix should be creamy (add more stock if
it isn’t). Serve right away in wide soup bowls or on
plates, spreading the risotto in a thin layer rather
than a mound.