Instructions: For corn puree: Place corn and cream in a medium saucepan and simmer until dry, set aside and let cool. When cool, puree until smooth.

For risotto: Dice onion and place in a hot, medium-size saucepan with oil, stirring until onion becomes translucent. Add rice, stirring until coated with oil; then deglaze with white wine. Add chicken stock in (4-ounce) increments, cooking until dry, stirring constantly. When rice becomes tender, add corn puree, cheese and butter, stirring until it tightens. Finish with chives, truffle oil and salt and pepper to taste.

For vinaigrette: Place tomatoes and olive oil in blender to emulsify; strain and add chopped herbs, salt and pepper to taste.

To serve: Divide risotto among serving plates. Drizzle vinaigrette around the sides of each dish.

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