july 2, 2010


The perfect summer risotto.

Tomato and Corn Risotto

2 cobs of white corn
1 1/2 cups arborio rice
5 shallots, minced
4 cups vegetable broth
2 cups water
1 pint mixed cherry tomatoes, halved
pinch of dried thyme
parmesan
olive oil
parsley

Combine vegetable stock and water in a large pot. Bring to a simmer and add shucked corn cobs to liquid. Cook for 4 minutes. Remove cobs and when cool, slice off kernels. Bring liquid back to a soft boil.

Mix tomatoes, 2 tbs olive oil and thyme together. Add salt and pepper to taste. Set aside.

In separate large pot, heat 2 tbs olive oil. Then add shallots and cook for 4 minutes, or until tender but not browned. Mix in rice and stir for 30 seconds. Add a ladle of liquid. For the next 20 minutes continue to stir rice mixture and add liquid as it’s absorbed. Add corn kernels and cook for another 10 minutes, stirring and adding liquid as necessary. Rice should just be al dente. Remove from heat.

Stir in parsley and tomato mixture. Let sit for 3 minutes. Serve in individual bowls and top with grated parmesan, parsley, and drizzle of olive oil.






responses to tomato and corn risotto

Aubrey:
July 26, 2010

This looks fantastic! Your photos are absolutely lovely!



Kausambi (ColoredGrains):
July 26, 2010

Everything looks soooo pretty and summery!

Beautiful!

-Kausambi
http://coloredgrains.wordpress.com



Jennifer @ Maple n Cornbread:
July 26, 2010

You said it- the perfect summer risotto!!! It looks so fabulous!



Tarah:
July 26, 2010

I love all the fresh ingredients. These photos are gorgeous, and the food look fantastic! Really a great summer risotto!



Stella:
July 26, 2010

Really beautiful, fresh looking photos. I want tomato & corn risotto now!



jennifer:
July 26, 2010

Thanks for everyone’s nice comments! I have to say, I was quite surprised by this dish…I didn’t expect it to be as good as it was. We liked it so much we’ve made it twice!



delicieux:
July 26, 2010

Mmmm this risotto looks delicious. I love risotto. It’s one of my favourite meals.

My favourite tip when using cherry tomatoes in risotto is to roast them in the oven while cooking the risotto and then add them to the risotto right at the end of cooking, squashing the whole cherry tomatoes against the side of the pot to release their sweetness. Mmmm




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