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
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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Oh, that’s too bad… we love corn in every possible way to make it, and it would be a terrible thing to be forced to avoid it. You have my sympathies….
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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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I doubt my Brazilian friends and family would find it back home, but… even with regular corn this recipe is very tasty.
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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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You can bet I’ll go into severe TJ’s withdrawal syndrome when we go back to OK. I honestly don’t know how I’ll deal with it… (sigh)
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This looks like a great summer dish. Or one to eat now and think of summer!
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This sounds delicious! I love Trader Joe’s frozen corn, too. I’m doing a 21 day vegetarian challenge, and this will definitely make my list of things to try.
Natural Haired Foodie
Natural 7 Years and Counting!
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Good luck with your challenge! Hope you have fun trying all sorts of tasty recipes….
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