INGREDIENTS
6
ears corn
2
bay leaves
2 cloves
garlic
2 sprigs
thyme
1 serving
kosher salt and freshly cracked pepper
1/2 cup
coconut cream
1/4 cup
coconut oil
1
onion
2 cups
arborio rice
1 cup
wine
1
lemon zest
1 serving
chile pepper
1 serving
basil