Elote Risotto

Ingredients:
Olive Oil
Salt & Pepper
4 cobs of sweet corn
2 limes
1/2 cup Grated cotija cheese
2 oz of cilantro
1 bag of tortilla strips
2 jalapeño peppers (Use less or remove if you don't like jalapeno)
4 tsp Vegetable Base (I used Better Than Bouillon brand)
2 tbsps of butter
1 red onion
2 cups arborio rice (pictured is basmati rice, either is fine but arborio is preferred, as it's got shorter grains and more authentic to original dish)

Servings: This recipe feeds 4 people.

Directions:
1. Bring 6 cups water and a pinch of salt to a boil in a pot. Shuck corn if needed, then cut the corn kernels off. The easiest way to do this is to lay it down on the cutting board, cut one side off, then lay the flat side down and cut off the rest. Place corn in bowl.
2. Mince cilantro with stems. Peel onion, cut in half then cut halves into 1/4 pieces. Cut the stem off jalapeno, halve, remove seeds and membrane. Then cut lime into wedges.
3. Heat 1 tbsps olive oil in a medium pot over medium heat. Add corn, onion, jalapeno, a pinch of salt and pepper. Stir occasionally until browned and the vegetables are tender. Remove from heat and put vegetables in a bowl and cover to keep warm.
4. Using the same pot, return to burner on medium-high heat. Add 2 tsp olive oil, rice, and vegetable base and stir occasionally until rice is toasted and clear. Add 1/2 cup boiling water to pot with rice, just enough water to cover up the rice. Stir often until nearly all water is absorbed. Repeat process until rice is tender.
5. Remove risotto from heat. Add butter, half of cilantro, 3/4 of the cheese, and a pinch of salt and pepper. Stir to combine.
6. Divide risotto between bowls, top with vegetables, remaining cilantro and cheese, tortilla strips, and a squeeze of lime. Enjoy!