HomeRice/Grains Risotto with Tomato, Corn and Basil

Risotto with Tomato, Corn and Basil

Posted in : Rice/Grains on by : Daphne

Ingredients:

2 1/2 cups water2 cups milk2 tbs butter1 cup minced onion1 clove garlic, minced3/4 cup uncooked Arborio rice3 tbs white wine1 medium tomato – peeled, seeded and chopped1 1/3 cups fresh corn kernels1/2 cup grated Parmesan cheese1/2 cup fresh basil leaves, cut into thin strips1/2 tsp saltground black pepper to taste

Instructions:

Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.
Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.