Serves 4 as a meal.  This would probably make 40 arancini if you just did that with it.

- 3 ears fresh corn
- 1 medium onion, diced
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- 1.5 Cups Arborio rice
- 1/2 Cup white wine (optional)
- 8-10 cups chicken stock (or veggie stock), hot
- 1/4 Cup Parmesan Cheese, grated
- Salt and pepper

For Arancini:
- 2 eggs, lightly beaten
- 3 cups bread crumbs
- 1 Teaspoon cayenne pepper (optional)
- Salt and pepper
- 6 ounces sharp cheddar (or you could use a spicy cheese and eliminate the cayenne)
- Canola or peanut oil for frying

Helpful Equipment:
- Deep Fry Thermometer

Directions:

1) Cut your corn off the cob and add it to a large pan over medium-high heat with 2 Tablespoons of butter.  Cook for a few minutes until it soft, but not browned.  Remove it and set aside.

2) Add 2 Tablespoons oil and butter to the same pan and the chopped onion.  Cook until soft, but not browned, just a few minutes.

3) Add risotto rice to pan and cook for 30-60 seconds to heat the rice.

4) Deglaze the pan with white wine (or water) an stir.

5) Start adding hot chicken stock to the rice 1/2 Cup at a time and stir continuously until rice is translucent and soft, but has a slight bite.  Keep adding chicken stock as the rice dries out.  After 30-40 minutes the rice should be cooked through.

6) Stir corn back into risotto along with Parmesan cheese and taste for salt and pepper.

7) Cool risotto completely.  It’ll probably take 4 hours in the fridge.  Overnight is best though.

8) Mix your bread crumbs and spices together and cube cheese when you’re ready to make the arancini.

9) Take a small spoonful of risotto and add a cube of cheese to the center.  Do this with all the risotto and set the finished balls on a baking sheet.

10) Once all the balls are formed, dip each ball in egg wash and then coat in the spiced bread crumb mix.

11) Allow the balls to set up in the fridge for at least an hour.

12) Fry the balls in 350 degree oil until they are a deep golden brown.  Remove and drain on a paper towel for a minute before serving.