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Fresh Corn Risotto with Wild Rice and Pancetta

• 2 14 – ounce can reduced-sodium chicken broth
• 2 tablespoons butter
• 2 tablespoons olive oil
• 8 ounces’ pancetta, chopped
• 1 large onion, finely chopped (1 cup)
• 1 1/4 cups uncooked Arborio rice
• 1 cup dry white wine or chicken broth
• 1/4-1/2 teaspoon crushed red pepper
• 1 1/2 cups fresh corn kernels
• 1 cup cooked wild rice*
• 1/2 cup freshly grated Parmesan cheese (2 ounces)
• 2 tablespoons butter, cut into pieces
• 1/2 teaspoon ground black pepper
• Shaved Parmesan cheese
• Snipped fresh flat-leaf Italian parsley

In a medium saucepan, bring broth to boiling. Reduce heat to low and cover to keep warm.

Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.

Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.

Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)

Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.

Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley.

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