Risotto with corn and Provencal herbs

Ingredients:

• 5 cups rich homemade chicken broth or store-bought low-salt broth
• 3 tablespoons extra-virgin olive oil
• 3 green onions, thinly sliced
• 1.5 tbsp. Arborio rice
• 3/4 cup dry white wine (such as Sauvignon Blanc)
• 3/4 cup corn, fresh or frozen (thawed)
• 1.5 tbsp unsalted butter
• 1 tbsp. grated parmesan
• 1 tbsp. l. provencal herbs

Preparation:

1. In a medium saucepan, heat the chicken broth over medium-low heat and keep it hot over low heat.
2. In a large saucepan, heat the olive oil over medium heat until hot but not smoking. Cook the green onions, stirring, until translucent, about 2 minutes.
3. Add the rice, stirring slowly and constantly with a wooden spoon until the grains are opaque and coated with oil, 1-2 minutes. Add 0.5 teaspoon of salt and a few grinds of black pepper, then pour in the wine. Cook, stirring, until all the liquid is absorbed, about 3 minutes. The rice should not brown.
4. Pour in about 1 cup of warm broth and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid has been absorbed, add another 0.5 cups of broth.
5. Continue stirring and adding broth 0.5 cups at a time, waiting for the rice to absorb the liquid before adding more. After the rice has absorbed 2.5 cups of broth, taste it. The rice should be creamy but still slightly firm. If it's too firm, continue adding broth 0.5 cups at a time, stirring constantly, until the consistency is just right. You may not need all the broth.
6. Add the corn and reduce the heat to low until the risotto stops bubbling. Add the butter, cheese, and herbes de Provence. Season with salt and pepper to taste and serve immediately.