Corn & Ham Risotto

2 T. olive oil
1 large shallot, chopped
2 garlic cloves, chopped
1-1/2 c. Arborio rice
3/4 c. dry white wine
Kosher salt and freshly ground black pepper
4 c. vegetable stock, divided
2 c. fresh or frozen corn kernels
8 oz. shredded smoked ham or smoked salmon
4 oz. white cheddar cheese, grated
1/4 c. thinly sliced fresh chives, plus more for serving

Heat oil in a large saucepan over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, 1-2 minutes. Add rice and cook, stirring, until opaque, 2-4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1-2 minutes. Season with salt and pepper.

Add 1 c. stock and cook, stirring, until absorbed, 5-6 minutes. Repeat 2 more times. Add remaining cup of stock and corn; cook, stirring, until rice is tender and corn is cooked through, 5-7 minutes. Stir in ham or salmon and cook until warmed through, 1-2 minutes. Remove from heat and stir in cheese until melted. Stir in chives. Season with salt and pepper.

Serve immediately, topped with additional chives.  

Makes 4 servings.

Adapted from Country Living magazine, Sept. 2016, p. 101.