4 cups Swanson Chicken Cooking Stock
3 cups water
2 T olive oil
2 T butter
1 medium sweet onion fine chopped
2 cups arborio rice
1 cup dry white wine
Salt and fresh ground black pepper
1 cup grated Parmesan cheese
1 cup fresh cut sweet corn kernels
1/8 t nutmeg
Bring the chicken stock and water to simmer in saucepan. Keep the broth warm on low heat.
Place butter and olive oil in 4 quart sauce pan and melt over medium heat. Add onion and cook until soft. Do not brown. Add rice and cook, stirring frequently until translucent 3-4 minutes. Add white wine and stir until it is absorbed. Add 2 cups of warm broth stirring until liquid is absorbed about 9-11 minutes. Add 1 cup broth stirring occasionally until absorbed. Do not let bottom of pan get dry. Add 1/2 cup broth, corn, and nutmeg. Stir until absorbed. Continue adding broth until rice is al dente about another 10-15 minutes. Stir in cheese and adjust seasoning.