One-Pot Sausage & Corn Risotto

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and small dice the onion. Remove any husks and silks from the corn; cut the kernels off the cobs.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sausage in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a bowl. Cover with foil to keep warm.

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the rice, corn kernels, and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until combined and the rice is lightly toasted. Add 2 ½ cups of water (carefully, as the liquid may splatter) and season with salt and pepper; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat.

To the pot, add the crème fraîche, cooked sausage, and half the parmesan. Stir until combined. Taste, then season with salt and pepper if desired. Serve the finished risotto garnished with the sliced green tops of the scallions and remaining parmesan. Enjoy!