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
olive oil

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.

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