Risotto with Tomatoes and Corn
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2good-size ears sweet corn
- 7cups well-seasoned vegetable stock or chicken stock
- 2tablespoons extra virgin olive oil
- ½cup minced onion
- Salt to taste
- 2garlic cloves, minced
- 1½cups arborio rice
- 1pound tomatoes, grated or peeled, seeded and diced
- Pinch of sugar
- Salt and freshly ground pepper to taste
- ½cup dry white wine, such as pinot grigio or sauvignon blanc
- 2 to 3tablespoons slivered fresh basil, or a mix of basil, chives, and parsley
- ¼ to ½cup freshly grated Parmesan cheese (1 to 2 ounces)
Nutritional analysis per serving (6 servings)
319 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 8 grams protein; 1099 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about ½ 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.
- Step 4
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.
- Advance preparation: You can begin up to several hours before serving: proceed with the recipe and cook halfway through Step 3, that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread the rice in an even layer in the pan and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. 15 minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed.
Private Notes
Comments
Two hours? If you cook arborio or carnaroli rice for 2 hours you may as well use it for wallpaper paste.
Add corn kernels much nearer the end -- they need only to be brought to the heat of the rest of the risotto. There is absolutely no need to cook good, fresh corn more than necessary to get it hot, or a bit longer to imbue it with flavor from herbs etc. Certainly not 10 to 15 minutes.
Very good recipe, but 30 minutes?! More like two hours. It's risotto, of course it takes more than 30 minutes.
This was delicious. I reduced the rice to 1 cup - just making for two people - and thus needed much less broth. The juice from the fresh tomatoes made up the difference. I also had cut my fresh corn from the cob a few days ago, so I put the extra juice in the bowl in as part of the broth. If your corn is already cooked, just add it at the end and heat up. I also added shrimp at the very end and it made a nice, complete meal. The fresh basil really made the dish.
Perfect summer risotto! Next time I make it, I’ll add more tomatoes if I have them on hand. Just used heirloom this time around and wishing I had also tossed in a cup of cherry tomatoes. Agreed with others about adding the corn layer. I added it with my last stock addition prior to turning off the heat. That gave it a few minutes plus the sitting time with the final ladle of stock and cheese. Took me about 45 minutes total since 30 is more the actual risotto cook time but well worth it.
Wonderful! We enjoyed it thoroughly. I substituted bacon fat for the olive oil. For my next batch I will fry a slice of bacon, sauté the aromatics and rice in the fat and crumble the crisp bacon to add with an extra tablespoon of the herbs to garnish at serving time. I also simmered the rind of the Parmesan I grated, the stem of the basil I chopped and the juices of the tomato I peeled and chopped in the vegetable stock. Too much flavor to overlook!