Corn Risotto with Roasted Cherry Tomatoes

Name: Corn Risotto with Roasted Cherry Tomatoes
Ingredients: 1/2 pint cherry tomatoes, stems removed; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1 to 1 1/2 cups Corn Broth (page 3) or vegetable stock; 1 shallot lobe, coarsely chopped; 1 clove garlic, coarsely chopped; Kernels from 1 ear fresh corn (about 3/4 cup); 1/3 cup Arborio or other risotto rice; 1/4 cup dry white wine; 2 teaspoons unsalted butter; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 2 or 3 large basil leaves, stacked, rolled, and thinly sliced

December 14, 2011

Like so many other American cooks, I learned to make risotto from Marcella Hazan—not directly, of course, although wouldn’t that be great? This is a quintessentially summertime recipe; make it when fresh corn, tomatoes, and basil are all converging on your local farmers’ market or farmstand. Risotto is one of those dishes that makes great leftovers—especially to form into balls, stuff with cheese, roll in bread crumbs, and fry to make arancini. So if you like the thought of that in your future, feel free to double or triple this recipe. Eat this with a vibrant green salad and some chewy bread for a filling supper.

Recipe notes

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