Sweet Corn and Cilantro Risotto

Dice the yellow onion finely. Roughly chop the garlic cloves. Core and dice the tomatoes.

In a wide stockpot or deep skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook, stirring with a wooden spoon, until soft and translucent, about 5 minutes.

Add the chopped garlic and cook for 1 minute until fragrant. Stir in the diced tomatoes and cumin, cooking until the tomatoes break down and the mixture thickens into a fragrant refrito, about 8 minutes.

Add the arborio rice to the sofrito, stirring to coat each grain in the tomato-onion mixture. Toast for 2 minutes until the edges look slightly translucent.

Heat the chicken broth in a separate pot until simmering. Begin adding the hot broth one ladle at a time, stirring constantly with your wooden spoon. Wait until each addition is mostly absorbed before adding the next.

Continue adding broth and stirring for 18-22 minutes until the rice is creamy but still has a slight bite (al dente). Season with salt halfway through cooking.

While the risotto cooks, cut the corn kernels from the cobs. When the rice is nearly done, stir in the fresh corn kernels and cook for 3 minutes until tender and bright.

Remove the pot from heat. Add the remaining 2 tablespoons of butter and the grated parmesan. Stir vigorously to create a silky, creamy consistency.

Fold in the chopped cilantro gently. The residual heat will bloom its flavor without losing that fresh, bright green color.

Season with white pepper and taste for salt, adjusting as needed.

Cut the lime in half and squeeze fresh lime juice over the risotto, stirring it in. This final touch is non-negotiable — it lifts the whole dish.

Ladle into warm bowls and serve immediately with extra lime wedges and a sprinkle of parmesan on top.