Risotto With Tomatoes And Corn Recipes

RISOTTO WITH TOMATOES AND CORN

Steps:

• Remove corn kernels from cobs and set aside the kernels. Simmer the cobs in stock for 20 to 30 minutes. Remove from stock and discard. Make sure your stock is well seasoned. Bring back to a simmer over low heat, with a ladle nearby or in the pot.
• Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two. Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
• Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. Stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often and vigorously. After 10 minutes, add corn and continue for another 10 to 15 minutes. When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to rice. Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat. The mix should be creamy (add more stock if it sn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

FARRO RISOTTO WITH SWEET CORN AND TOMATOES

Steps:

• Using a sharp knife, cut the corn kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs.
• Make the corn stock: Holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups water and 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 15 minutes before starting the risotto. (Keep the stock and corn cobs simmering while you cook the risotto.)
• While the corn stock simmers, heat the oil and butter in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir for 1 minute. Add the white wine and simmer until most of the liquid has evaporated.
• Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it.
• When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking, adding stock as necessary and stirring often, until the farro is tender, 10 to 15 more minutes. (You will use most - if not all - of the corn stock.) The risotto is done when the farro grains are tender and most of the liquid has been absorbed.
• Off the heat, stir in the Parmesan, tarragon and lemon zest. Season to taste with salt and pepper and serve immediately.

TOMATO 'N' CORN RISOTTO

Steps:

• In a large saucepan, heat the water, milk and broth; keep warm. , In a large skillet, saute onion in butter until tender. , Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed. , Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.

CORN RISOTTO WITH TOMATOES & SPINACH

Steps:

• Heat broth in a medium saucepan over medium-low heat until steaming.
• Melt butter in a large pot over medium heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. Add rice, salt and pepper and cook, stirring frequently, until the rice begins to turn translucent, about 1 minute. Add wine and cook, stirring constantly, until it has evaporated, about 1 minute.
• Add 1 cup of the hot broth and cook, stirring occasionally, until the liquid is absorbed, 1 to 2 minutes. Continue adding the broth, 1/2 cup at a time, stirring frequently and waiting until it has been absorbed before adding more, until you've added all the broth, about 20 minutes.
• Add corn, spinach and tomatoes and stir until the spinach is wilted, about 1 minute. Remove from heat; stir in Parmesan. Serve the risotto topped with basil and more cheese, if desired.

RISOTTO WITH CORN, TOMATOES & BASIL

Steps:

• Heat the broth in a pot or saucepan large enough to fit the corn over medium-low heat to just below a simmer. Simmer the corn in the broth for 4 minutes and transfer to a plate; reserve the broth and keep it hot. Using a chef's knife, slice the corn kernels off the cob into a large bowl (you should have about 1-1/4 cups).
• In a heavy-based deep skillet or wide saucepan, melt the butter (or heat the oil) over medium heat. Add the shallot or onion and cook, stirring occasionally, until it's translucent, about 2 minutes. Add the rice and stir until the grains are well coated with butter or 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 it's 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 just barely tender, after about 16 minutes, stir in the corn. Continue adding more stock and stirring until the rice is creamy but still firm to the tooth, 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 immediately.

RISOTTO WITH TOMATO, CORN AND BASIL

Steps:

• 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.