Corn & Asiago Arancini

One of the most magical and impressive qualities of fresh corn is its ability to thicken itself. In this recipe, corn is blended with vegetable stock to create a liquid that has so much natural starch that it will become something of a pudding on its own. And by cooking a risotto in this liquid, you’ll end up with the creamiest, “corniest” risotto imaginable. This recipe is meant to make a rather thick risotto so that it can be rolled into balls and fried, but if you’d like to just eat this