Risotto with corn, sausage, and arugula

I really love corn. Judd's friend once told us about a recipe her family makes called "corn, corn, corn" -- a casserole-style combination of canned corn, creamed corn, and cornmeal. My mouth waters just thinking about it. While canned or frozen corn are pretty good, fresh corn is my favorite and I finally saw it Fairway for the first time this year. In honor of corn and other summer produce, I decided to dig out an old risotto recipe from Fine Cooking.

Here's what you'll need:

4 ears fresh corn

5-6 cups chicken or vegetable broth

3 tablespoons olive oil

3 cups arugula leaves

2 garlic cloves, minced

1 small white onion, finely chopped

*1/4 lb hot italian sausage, casing removed and broken into chunks

2 cups arborio or carnaroli rice

1/2 cup dry white wine

1 tablespoon unsalted butter

1/2 cup grated pecorino romano cheese

1/4 cup grated parmesan cheese

1 teaspoon truffle oil (optional but welcome)

*I don't know how much the sausage really added to the risotto - I might leave it out next time.

1. Cook corn cobs in salted boiling water for 3-4 minutes. Drain corn and, when cool enough to touch, cut off kernels and set aside (this can be done in advance).

2. Bring broth to a simmer in a medium saucepan. Keep warm over low heat.

3. Heat 1 tablespoon of olive oil in large saucepan until garlic is fragrant, about one minute. Add arugula and toss with tongs until wilted considerably. Sprinkle with salt and pepper. Transfer to a cutting board and, when cool enough to touch, chop coarsely. Set aside.

4. Using the same saucepan, heat the remaining olive oil. Add onion and cook, stirring frequently, until softened. Add sausage and break apart while cooking until it's no longer pink, about 2 - 3 minutes.

5. Add rice and stir until the grains are well-coated, 1-2 minutes. Pour in wine and stir until it's absorbed.

6. Ladle enough hot broth into the pot to barely cover rice. Stir and cook over medium heat until all broth is absorbed. Continue adding broth in 1/2 cup increments, stirring occasionally, and letting each addition of broth be absorbed before adding the next.

7. When rice is nearly cooked, but still a little firm, add the corn kernels, chopped arugula, and an additional 1/2 cup of broth. Continue to simmer until the corn is warmed through and the rice is tender, an additional 1 - 3 minutes. (Stir in a little more broth if the risotto seems too thick.)

8. Remove the pot from the heat and stir in the grated cheeses, butter, and truffle oil. Serve immediately.