This risotto strikes just the right balance with sweet and summery corn, spicy arugula, and creamy rice.
On medium heat, add olive oil and butter to a large sauce pan. Add shallots and rice and cook for 2 minutes while stirring. Lower the heat and while stirring continuously, add the broth, one cup at a time, and continue stirring, adding more broth until it absorbs. Once all the broth is used and the rice is creamy and tender, stir in the cheese. Mix in the corn, tomatoes, arugula, and season with salt and pepper. Heat through and serve.