• 1 1/2 cups fresh or frozen, thawed niblet corn
• 1/4-cup butter
• 1/2 cup chopped red onion
• 2/3-cup Arborio rice
• 1/4 cup dry white wine
• 2 cups chicken broth
• 1 cup La Vigne Organic Fuyu Persimmon-
  Chipotle Sauce
• 1 pound fresh or frozen, thawed bay scallops
• 1/4 cup grated Parmesan cheese

In a blender or food processor, puree 1 cup of the niblet corn; set aside. In a 3-quart saucepan, melt the butter, saute the remaining 1/2-cup corn with the onion and carrot for 3 minutes. Stir in arborio rice; saute for 2 minutes. Add the wine and cook, stirring constantly, until liquid cooks away.

Stir in enough of the chicken broth to cover rice and vegetables. Cook and stir over medium heat until liquid cooks away. Repeat until all of the broth is used. Stir in the Persimmon-Chipotle Sauce and cook 10 minutes more, stirring frequently, or until mixture is nearly dry and the rice is tender. (If rice needs to cook longer, add more chicken broth and cook as above until tender. Total cooking time should be about 25 to 30 minutes.)

Stir in scallops, corn puree and grated Parmesan cheese. Cook 2 minutes more, or until scallops are opaque and mixture is heated through.

Variation: For Shrimp Risotto, add 1-pound medium shrimp, shelled and deveined, in place of the scallops.