Corn Risotto

Modified from A Year of Slow Cooking

***Requires a crockpot***

1 1/4 cup arborio rice

1 tbsp oil

1 tbsp butter

1/4 of a small onion, minced

4 cloves of garlic, minced

4 cups chicken or vegetable broth [and I just used bouillion cubes]

package of frozen corn (16 oz)

1 tsp salt

1/4 to 1/2 tsp cayenne pepper, depending on taste [I just used the 1/4 and you could really taste it]

1/4 cup half and half or heavy cream [I used half and half]

1/2 cup shredded parmesan cheese

Put the tablespoon of olive oil into the bottom of a crockpot, and swirl the rice and onions in it.

Chop the garlic and add, along with the salt and cayenne pepper. Add the frozen corn and the broth. Stir well. Drop in a pat of butter.

Cover and cook on high for about 2 hours, checking every 45 minutes or so. This is done when the liquid has absorbed and the rice is tender.

Unplug, and add the cream and parmesan cheese. Cover for 5 minutes, or until cheese melts completely.