ROASTED CORN AND TOMATO RISOTTO

This excellent recipe from Fine Cooking, published in 2003, is best at the height of the Summer, with grilled fresh corn.  But,  one frozen product (that I am absolutely smitten with) makes it possible  year-round:  the roasted corn kernels from Trader Joe’s.   Their subtle smokey flavor stays sharp during cooking, and the charred kernels add color and pizazz to so many dishes.   I used them in this risotto, and  they made it even better.



RISOTTO WITH CORN, TOMATOES, AND BASIL

(adapted from Molly Stevens)

4 cups chicken broth (or vegetable stock)
1 cup roasted (or cooked) corn kernels
2 Tbs. olive oil
1 shallot, minced
1 cup arborio rice
1/3 cup dry white wine
1 cup halved cherry tomatoes
2 tsp. extra-virgin olive oil
3 Tbs. basil leaves, coarsely chopped
salt and freshly ground black pepper
1/3 cup freshly grated Parmigiano-Reggiano

Heat the broth in a pot to a simmer and keep it covered, hot.

Heat the olive oil in a wide pan over medium heat. Add the shallot and cook, stirring occasionally for about 2 minutes. Add the rice and stir until the grains are well coated with the oil. Pour in the wine, stir, and cook until the wine is absorbed, about 1 minute.

Ladle in about 1-1/2 cups of the hot broth, and cook, stirring occasionally, until absorbed, 3 to 5 minutes. Continue adding broth in 1/2-cup increments, stirring and simmering until the liquid is absorbed each time, at intervals of about 3 to 5 minutes.

While the rice is simmering, combine the tomatoes, extra-virgin olive oil, and 2 Tbs. of the basil in a small bowl. Season with salt and pepper and set aside.

When the rice is starting to get tender (16-18 minutes cooking time) stir in the corn. Continue adding more stock and stirring until the rice is creamy but not mushy – 20 to 25 minutes total. Remove from the heat, fold in the Parmigiano and then the tomato-basil mixture. Top each serving with the remaining basil and serve.

ENJOY!

to print the recipe, click here

Comments: If you don’t have a local Trader Joe’s, then just roast or grill your own corn.  The 10 or 15 minutes on a hot grill boosts its flavor so much that it justifies the extra step.  Adding the tomatoes at the very end preserves their   bright flavor, and ensures a nice presentation too.    Molly Stevens didn’t  finish her recipe with butter, as is traditional in the dish, but even without butter the risotto was substantial and satisfying.   I like to add a bit of lemon zest before plating, and serve it with some additional grated parmeggiano cheese!   😉

ONE YEAR AGO: Light Rye Bread

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11 thoughts on “ROASTED CORN AND TOMATO RISOTTO

  1. I rue the loss of my ability to eat corn. *sigh*
    I never ate it in risotto (which, BTW, looks very enticing), but I did eat it in practically every other form, and miss it terribly!

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  2. That looks like perfect summer food. I doubt you’d find Trader Joe’s roasted corn in an English supermarket, but you never know it might become the next hot food thing here…. Gorgeous plate of nosh there Sally 😀

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  3. Pingback: ROASTED CORN AND TOMATO RISOTTO | Bewitching Kitchen | ClubEvoo

  4. This is one more reason I wish we had a Trader Joe’s around here! I’m a corn fanatic, and I think I’d use a lot of that frozen, roasted corn. The lemon zest added at the end sounds great with this too.

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  5. Pingback: Recipe: Chili lime and prawn Risotto recipe. | Thewonderingchef's Blog

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