1 Cup Risotto
1/2 Cup Corn, roasted
1 Tbsp. Sweet onion cut into half moons
2 oz. Dry Jack cheese
1 tsp. Garlic, minced
1/2 oz. Baby Arugula
2 oz. Roasted peppers
7 Roasted cherry tomatoes
2 Cups Corn stock
1 oz. Butter
1/2 oz. Basil Pistou

FOR PRESENTATION:
Saute onions and garlic until garlic starts to brown.
Add risotto and 2 oz. of corn stock and cook, stirring continuously.
Add roasted corn and 2 oz. of corn stock and cook, stirring continuously.
Add roasted peppers, 2 cups of corn stock, 1 oz. of dry jack, and 1 oz. of butter and cook until reduced. Remove from heat.
Add arugula and toss to combine. Place risotto mixture in bowl.
Arrange tomatoes around top of risotto. Drizzle pistou over risotto,top with the remaining dry jack and garnish with arugula puff.