Fresh Corn Risotto With Basil Tomato And Lime Recipes

TOMATO AND CORN RISOTTO

Steps:

• Combine chicken broth and milk in a medium saucepan and bring to a simmer. Turn heat to low, set aside, and keep warm.
• Melt the butter in a large skillet over medium high heat. Add the onion and cook for a couple of minutes or until onion is soft. Add the garlic and rice and cook for one minute stirring constantly.
• Add 1/2 cup of the warm chicken broth and milk mixture to the rice. Cook for a couple of minutes on medium heat or until most of the liquid has been absorbed. Continue adding the broth and milk mixture 1/2 cup at a time cooking until all the liquid has been absorbed before adding the next addition of liquid. Continue doing this until all of the liquid has been added.
• Add the fresh corn and tomatoes. Cook stirring frequently until the corn and tomato have been heated through.
• Stir in Parmesan cheese, basil, and pepper until combined.
• Garnish with basil and serve immediately.

FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME

Steps:

• Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
• Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
• Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.

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.