Fresh Corn Risotto With Basil, Tomato And Lime

Name: Fresh Corn Risotto With Basil, Tomato And Lime
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 cup ripe tomatoes, seeded, peeled and diced; 2 tablespoons chopped fresh basil; 1 tablespoon fresh lime juice; 1/4 teaspoon salt; 5 cups chicken stock; 2 cups corn cut from 4 or 5 large ears; 2 tablespoons butter, preferably unsalted; 1/2 cup finely chopped scallions, white part only; 1 1/2 cups Arborio rice or American medium-grain rice; 1/2 cup dry white wine; Salt and freshly ground black pepper; Grated Parmesan cheese

Recipe from the new "Joy of Cooking"

Adapted by Molly O'Neill

Total Time: 40 minutes
Rating: 4(57)
Comments: Read comments

Featured in: It's a New 'Joy,' but Is It the Old Love?; The Cookbook Now Speaks in a Corporate Tone

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Ingredients

Yield:4 servings

1cup ripe tomatoes, seeded, peeled and diced
2tablespoons chopped fresh basil
1tablespoon fresh lime juice
¼teaspoon salt
5cups chicken stock
2cups corn cut from 4 or 5 large ears
2tablespoons butter, preferably unsalted
½cup finely chopped scallions, white part only
1½cups Arborio rice or American medium-grain rice
½cup dry white wine
Salt and freshly ground black pepper
Grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, ½ cup at a time, reserving at least ½ 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.
Step 3
Stir in pureed corn with another ½ 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.

Ratings

4 out of 5

57 user ratings

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Comments

Curtis Hartman7 years ago

think about adding some crisped pancetta as a garnish

colin4 years ago

Nice -very nice. We thought it might be bland but the combination of lime and basil was eye-opening. Could become a go-to risotto

NanceG6 years ago

Easy enough to prepare but I wasn't "wowed" with the flavor. Sorry. A bit bland for me despite having sauteed three minced shallots along with the scallions and rice. Rich, homemade chicken stock used. I used fresh Florida corn, fresh picked tomatoes, basil right out of the garden twenty minutes old. I added a load of parm/romano cheese at the end to give it more depth. Maybe just an off-night for my palate??

AC7 years ago

So good with fresh summer corn! Didn't have scallions, wine, or basil, and it was still delicious. The lime juice and tomatoes really tie the dish together. I suspect lemon would work well too.

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