Summer Risotto with White Corn, Tomatoes and Garlic Oil

Corn and tomatoes are almost a required combination in summer. The two together can make salsas, salads, soups, risottos and more.

Summer Risotto with White Corn, Tomatoes and Garlic Oil
Summer Risotto with White Corn, Tomatoes and Garlic Oil

Add in a little basil and cheese to the mix and you have a flavor combination made in heaven!

This risotto is perfect for summer nights, served as a main course or as a side, especially when served with grilled fish or white meats. It’s hearty yet bursting with fresh ingredients.

Enjoy!

Summer Risotto with White Corn, Tomatoes and Garlic Oil

Summer Risotto with White Corn, Tomatoes and Garlic Oil

When making risotto, it’s a good idea to have all your ingredients prepped and near the stove before you get started because once you start stirring, you can’t stop! Make sure the heat isn’t too hot that the liquid absorbs too quickly or your risotto won’t be creamy. If you want more layers of flavor, roast the corn before slicing it off the cob. Serves 4 to 6.
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

Ingredients:

  • About 5 cups chicken or vegetable stock
  • 2 Tbsp. Sigona’s Garlic Oil plus more for drizzling
  • 1 Tbsp. diced shallot
  • Salt and pepper to taste
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine or chicken/vegetable stock
  • Salt and black pepper to taste
  • 2 ears of white corn kernels sliced off
  • 3/4 cup quartered diced grape or cherry tomatoes
  • 3 or more green onions chopped (white and green parts)
  • 1/2 cup grated Parmigiano Reggiano cheese plus more for garnish
  • 1/2 cup sliced basil leaves plus more for garnish

Instructions
 

  • Add the stock to a saucepan over low heat to warm it and keep it warm throughout the process of making risotto.
  • In a large deep skillet or dutch oven, heat the garlic oil over medium-high. When oil is hot, add the shallot, season with salt and pepper, and cook, stirring, for about 1 minute. Add the rice and stir to coat. Cook, stirring constantly, for about 2 minutes.
  • Add the wine and stir while it is absorbed. When it is about all absorbed, add a ladle of stock (about 1 cup) to the rice. Stir, almost constantly, while the stock absorbs. When the spoon leaves streaky tracks on the bottom of the pan and most of the stock is absorbed, lower heat to medium and add another ladle of stock; stir while it cooks and absorbs.
  • Repeat the stock and stir process one more time, then stir in the corn. Add another ladle of stock; cook and stir until it is absorbed. Test the risotto to see if it’s soft, yet firm (al dente). Add the tomatoes, green onions and cheese. Add more stock, if needed. The consistency should be creamy, not runny, and the rice will be a little firm. Add more stock if necessary and stir while it cooks and the liquid is absorbed.
  • Remove the risotto from the heat. Stir in the basil; season with salt and pepper. Just before serving, drizzle with additional garlic oil and top with more cheese.
Keyword corn, Sigona’s Garlic infused olive oil

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