Fresh Corn and Tomato Risotto

Name: Fresh Corn and Tomato Risotto
Cuisine: Italian
Ingredients: 2 ears sweet corn, shucked, kernels removed, and cobs reserved; 2 ears sweet corn, shucked, kernels removed, and cobs reserved; 2 ears sweet corn, shucked, kernels removed, and cobs reserved; 6 cups (1.5 L) low-sodium chicken broth, or vegetable broth; 6 cups (1.5 L) low-sodium chicken broth, or vegetable broth; 1 tablespoon (15 ml) extra-virgin olive oil; 1 shallot, finely chopped; Kosher salt; Freshly ground black pepper; 1½ cups (300 g) carnaroli, arborio, or vialone nano rice; 1½ cups (300 g) carnaroli, arborio, or vialone nano rice; 1½ cups (300 g) carnaroli, arborio, or vialone nano rice; ½ cup (120 ml) dry white wine; 2 tomatoes, chopped; ½ cup (28 g) packed fresh finely grated Parmesan cheese, plus more for serving; 1 tablespoon (14 g) unsalted butter; ¼ cup (10 g) loosely packed chopped fresh basil leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mediterranean Every Day

By Sheela Prakash

Published 2020

About

What’s ingenious about this recipe is that the corncobs aren’t immediately discarded after the kernels are cut off them. Instead, toss them into the pot while you warm the broth and they’ll infuse the broth with so much sweet corn flavor that the resulting risotto tastes even more deeply of this summer favorite.

Ingredients

2 ears sweet corn, shucked, kernels removed, and cobs reserved
6 cups (1.5 L

Europe
Italy
Main course
Vegetarian
Gluten-free
Summer

Method

Break the reserved corncobs in half crosswise with your hands and place them in a medium saucepan. Pour in the broth and bring to a simmer over medium heat. Reduce the heat to low and keep warm.

Heat the olive oil in a large, high-sided sauté pan or Dutch oven over medium heat. Add the shallot, a generous pinch of salt, and a few grinds of black pepper. Sauté until softened and fragrant