Ingredients:

2 ears of corn
.5 pound jumbo lump crabmeat
2 cups risotto rice
5 cups chicken stock
1 cup white wine
3 tablespoons unsalted butter
1 tablespoon mascarpone cheese
3 tablespoons parmesan cheese
½ bunch parsley (chopped)
1 tablespoon oil

Method

1.) Lightly oil and season the ears of corn and place on a hot grill, cook till the kernels are tender.
2.) In a sauce pan start to heat the chicken stock till warm
3.) In heavy bottom sauce pot place oil and diced onion over medium heat
4.) Sweat onions till they are translucent
5.) Add the rice to the oil and onion mixture and sweat over medium heat for 5 minutes
6.) Add a ladle of the warm stock to the rice, stirring constantly
7.) Repeat the process every few minutes till the rice is tender (this process should take about 25 minutes)
8.) Cut the kernels of the ears of corn and set aside
9.) Once the rice is tender add a touch more stock to the rice and remove from the heat
10.) Add the butter, cheeses, grilled corn, and parsley, till all items are mixed into rice mixture, at this point the rice should have a creamy texture to it
11.) Right before serving the risotto fold in the crab meat and salt and pepper to taste

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