Risotto With Corn, Tomatoes, And Basil Recipe, How To Make Perfect Risotto, Whats Cooking America (2024)

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Prep Time

20 mins

Cook Time

18 mins

Total Time

38 mins

Author: What's Cooking America

• Before making risotto, please read my web page onMaking Perfect Risotto. Lots of hints and tips to help you.

Risotto with Corn, Tomatoes, and Basil:

• 3ears freshcorn,shucked and silk removed
• 3 1/2 to 4cupschicken broth*
• 3tablespoonsbutter
• 1smallonionor shallot, minced
• 1cupArborio Rice
• 1/3cupdry white wine
• 1/3cupParmesan Cheese(Parmigiano-Reggiano), freshly grated
• 1tablespoonbutter
• Saltand freshly ground pepper to taste

Tomato-Basil Mixture:

• 1cupcherry tomatoesor plum tomatoes, chopped
• 2teaspoonsolive oil,extra-virgin
• 3tablespoons freshbasilleaves, torn and divided
• Coarse saltand freshly ground black pepper

Risotto with Corn, Tomatoes, and Basil Instructions:

1. Prepare Corn:Choose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn. Cover pot and bring water to a boil on high heat. Add husked corn ears and continue to cook on high heat (covered or not) three to four minutes or until kernels are very hot. Immediately remove from heat and place in ice cold water to cool; remove from water when cool. Using a sharp knife, slice the corn kernels off the cob into a large bowl. You should have about 1 1/4 cups corn kernels; set aside.

2. Prepare Tomato-Basil Mixture: Set aside until ready to use.

3. Prepare Risotto:

4. In a medium saucepan over medium-high heat, bring chicken broth to a slow, steady simmer.

5. In a large heavy 4-quart pan over medium heat, heat butter; add shallot or onion and saute for 1 to 2 minutes or until soft(be careful not to brown the onions).

6. Add the Arborio rice. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated(toasting the rice in melted butter keeps it from getting mushy). Add the white wine and stir until completely absorbed. Add the hot chicken broth (1/2 cup at a time), stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.

7. Risotto does not need constant attention during its 18 minute cooking time. You' will just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more stock.

8. After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. The rice is done when it is tender, but firm to the bite. Turn off the heat and immediately add corn kernels, Parmigiano-Reggiano cheese, and remaining 1 tablespoon butter, stirring vigorously to combine with the rice. Add salt and pepper to taste. Remove from heat.

9. To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it is too dry, so add a little more stock. If a puddle of liquid forms around the rice, you have added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.

10. Fold in the prepared Tomato-Basil Mixture. Transfer risotto to warmed serving plates garnished with the remaining basil leaves, and serve immediately

11. Makes 4 servings as a main dish and 8 servings as a side dish.

Tomato-Basil Mixture Instructions:

1. In a bowl, combine the tomatoes, olive oil, and 2 tablespoons of the basil. Season with salt and pepper; set aside.