I make risotto relatively frequently, but I usually stick to a basic mushroom and chicken risotto.
But earlier this fall during corn season, I bought and froze some extra corn. So when I came across this recipe, I thought it would be perfect to use up some of that corn.
The corn and arugula definitely bring a freshness to this risotto that many other recipes do not. Between the veggies and the sausage in this risotto, it makes a perfect starter or a complete meal.
(Since I already had corn kernels, I skipped the part in the recipe that calls for grating a portion of the corn. I don’t think it had a major impact on the end result.)