First up is a corn and herb risotto salad. Think of this as a pasta salad with rice instead of pasta, thus making it a great dish for your gluten-free company. Don’t be turned off by hearing “risotto” either. Yes, traditional risotto cooked at the stove can take up to an hour and requires constant supervision and aggressive stirring. But I’ve altered this recipe to use Arborio rice in the oven. It still takes 40 minutes to cook the rice, but requires none of the stirring, and still comes out incredibly creamy without any cream or cheese. Then you add the de-cobbed corn, some diced cucumber and green onion, as well as some fresh herbs and a little homemade vinaigrette and it makes a very satisfying, though still summery, dish.