Method
1 Bring the water to a simmer in a small pot. In
another pot, heat the olive oil over medium-high heat. When the olive
oil is shimmery hot, add the garlic and sauté until fragrant, about 30
seconds. Stir in the rice and coat with the olive oil. Sauté, stirring
constantly, for 2-3 minutes, at which point the rice will begin to smell
nutty.
2 Add the white wine to the rice and stir. From this
point on, you will be stirring the risotto rice almost constantly.
After a minute or two the rice will have absorbed the wine and when you
stir, the spoon will leave streaks on the bottom of the pan. Add a cup
of the hot water to the pot. Add a generous pinch of salt. Stir until
the water has been absorbed by the rice and your spoon is again leaving a
trail at the bottom of the pan. Add another cup of hot water and
repeat.
3 When this second cup of water is absorbed, add the
corn and red bell pepper. Add another cup of water and stir until it is
absorbed. Repeat with another cup of water and another healthy pinch of
salt.
4 By now the rice should be close to being done; it
should be fully cooked but still al dente, a little firm, not completely
soft. When the rice reaches this stage, stir in the green onions and
grated parmesan. When the water has been completely absorbed, add a
little more water so the risotto is loose. The risotto should fill a
bowl, not sit on a plate.
5 Stir in the basil and butter and, once the butter has melted, serve at once.