But I love eating risotto and I've had a pack of arborio rice hanging around for a long time. As I often do when making something the first time, I went to foodgawker and searched for risottos. Plenty of interesting ideas popped up, but this sweet corn risotto caught my eye. The recipe doesn't call for any wine, and this is just the season for local corn. And stock? well, I just used one of those nifty stock cubes.
Thyme made a lovely pair with the fresh local corn I bought, and I added tons of parmesan and fresh pepper to up the flavors a notch. See! I made risotto and it wasn't scary and it was totally delicious.