Corn Risotto

This is and always will be the best way to eat rice I think. It's like heaven, so creamy, so full of luscious flavors. And with risotto, you can fashion the flavors just about anyway you prefer.

Since I love corn, this is a special favorite of mine.












INGREDIENTS:

• 1 pint grape tomatoes
• 2 tablespoons olive oil, divided
• 2 tablespoons butter, divided
• 1 small yellow onion, diced
• 1½ cups arborio rice
• 6 cups vegetable or chicken stock (I prefer low sodium)
• 2 cups fresh corn kernels (from about 3 ears of corn)
• ⅓ cup grated Parmesan cheese (plus more for serving)
• Chopped chives, basil, or parsley, for garnish
• Salt and pepper

INSTRUCTIONS

1. Preheat oven to 325°F. Line a baking sheet with parchment paper. Halve the grape tomatoes, place on the baking sheet, and toss with 1 tablespoon olive oil and a sprinkling of salt and pepper. Roast for about 30 minutes, until the tomatoes are juicy and just starting to shrivel around the edges.
2. While the tomatoes are roasting: Place stock in a saucepan and bring to a simmer. Keep warm over low heat.
3. In a large high sided saute pan, melt 1 tablespoon butter and 1 tablespoon olive oil. Add onion and saute for several minutes, until softened and translucent. Add rice and cook for a couple minutes more, stirring frequently. Add 1 cup of the warm stock and cook over medium heat, stirring occasionally, until nearly absorbed. Continue adding the warm stock 1 cup at a time and stirring until it is absorbed between additions (about 30 minutes total). Halfway through adding the stock, stir in the corn, then continue to add the remaining stock, 1 cup at a time. Once all the stock has been added, the rice should be cooked through (with a slight bite), and creamy. If it needs to cook more, add more warm stock or water (1/2 cup at a time) until you reach your desired consistency.
4. Stir in 1 tablespoon butter, and ⅓ cup Parmesan cheese. Add salt and pepper to taste. Top with roasted tomatoes and fresh herbs. Serve immediately. If the risotto firms up you can stir in a little more liquid to make it creamy again.

SERVES: 6

NOTES: I made a smaller version with just 1 c of rice, 3/4 of a pint of cherry tomatoes, etc...Just reduce the rest of the ingredients accordingly. There is no magic to the amount of broth. I used four cups instead of six for the 1 c of rice. This is fairly forgiving in that way, so don't get caught up in exactitude. 

SOURCE: Celebrating Sweets