RISOTTO WITH TOMATOES AND CORN
This colorful risotto serves as a luxurious showcase for summer's bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can get. The tomatoes and broth team up as a rich medium for the rice. Don't add the corn too soon, or it will develop a starchy texture like the rice. But cook it long enough to bring out its sweet flavor. Simmer the corn cobs for about 20 minutes in your broth to get a great sweet corn flavor.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Remove corn kernels from cobs and set aside the kernels. Simmer the cobs in stock for 20 to 30 minutes. Remove from stock and discard. Make sure your stock is well seasoned. Bring back to a simmer over low heat, with a ladle nearby or in the pot.
- Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two. Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
- Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. Stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often and vigorously. After 10 minutes, add corn and continue for another 10 to 15 minutes. When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to rice. Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat. The mix should be creamy (add more stock if it sn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams
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Marina Ndoci
[email protected]This risotto is the perfect comfort food. It's creamy, cheesy, and flavorful. I could eat it every day!
Daniela Ruberto
[email protected]I'm allergic to tomatoes, but I'm still going to try this recipe. I'll just substitute another vegetable, like zucchini or bell pepper.
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[email protected]I'm not a big fan of risotto, but this recipe might change my mind. The combination of tomatoes and corn sounds intriguing.
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[email protected]This risotto looks delicious! I'm going to bookmark this recipe and try it next week.
Jaidan Hunt
[email protected]I'm always looking for new risotto recipes and this one definitely caught my eye. I can't wait to try it!
Nimra Masood
[email protected]This risotto is a great way to use up leftover tomatoes and corn. It's also a great vegetarian meal.
Raed Abbasi
[email protected]I love the simplicity of this risotto. It's made with just a few ingredients, but the flavor is amazing.
Sandra Pomma
[email protected]This risotto is my go-to recipe when I'm looking for a quick and easy meal. It's always a hit with my family and friends.
Dominic ngeno
[email protected]I've tried this risotto several times and I've never been able to get it right. The rice always ends up being too mushy or too hard. I'm not sure what I'm doing wrong.
Nansamba Aidah
[email protected]This risotto was okay. The flavor was good, but the texture was a bit too al dente for my taste. I would probably make it again, but I would cook the rice for a few minutes longer.
Martha Kainembabazi
[email protected]I was disappointed with this risotto. The flavor was bland and the texture was mushy. I wouldn't recommend this recipe.
Sidra Hassan
[email protected]This risotto was a bit time-consuming to make, but it was worth it. The flavor was amazing and the texture was perfect. I would definitely make this again for a special occasion.
Diana Wakhungu
[email protected]I made this risotto for a dinner party and it was a huge success! Everyone loved the unique flavor combination of the tomatoes and corn. I would definitely recommend this recipe for a special occasion.
Amir Ishaq
[email protected]This was my first time making risotto and it turned out great! The recipe was easy to follow and the risotto was delicious. I will definitely be making this again.
Tanveer Asgher
[email protected]I love this risotto! It's so creamy and flavorful. The tomatoes and corn add a nice sweetness and freshness. I always get compliments when I make this dish.
Richard Bennett
[email protected]I've made this risotto several times now and it's always a favorite. The combination of tomatoes and corn is so unique and flavorful. I highly recommend this recipe!
Nate Dignan
[email protected]This risotto was easy to make and turned out great! The tomatoes and corn gave it a nice summery flavor. I would definitely recommend this recipe.
Devram Saud
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The risotto was incredibly flavorful and the corn added a nice sweetness. I will definitely be making this again.
Ayuka Jayasinghe
[email protected]This risotto was a hit with my family! The flavors of the tomatoes and corn were perfectly balanced, and the texture was creamy and delicious. I will definitely be making this again.