Risotto Flavored with Summer
One of the things that I really like about Sara Foster’s new cookbook, Fresh Everyday, is that she gives a lot of what I call template recipes, basic ways to cook, and then lots of ways to vary that basic dish. If you don’t have her cookbooks, I highly recommend them both; I have learned a lot of techniques from them. One particular section demonstrates different ways to make risotto, flavored with seasonal vegetables.
Risotto is one of my favorite things to make with leftovers anyway, and this one with tomatoes and corn suited perfectly what I had in my kitchen this week. If you’ve never made risotto before, don’t be intimidated by all the stirring and adding, stirring and adding. It does take time, but it’s definitely not an exact science, and once you’ve made it a few times, you’ll find yourself getting into the rhythm of how long it takes and how much time you have to do other things while it’s cooking. I use Fontina cheese instead of Parmesan; it makes the risotto even creamier. I also used cooked corn from our grilling night on Monday, in place of the raw kernels.
Risotto with Tomatoes and Corn
3-4 cups vegetable broth (hint: simmer water with stripped corn cobs, onion trimmings, and a lemon)
Olive oil
Butter
1 small yellow onion, chopped
2 garlic cloves, minced
1 ¼ cups Arborio rice
Salt and pepper
½ cup dry white wine
2 large fresh tomatoes, cored and chopped
Kernels from 3 fresh corn cobs (I used the leftover corn from the grilled corn I made on Monday)
A handful of basil leaves OR a tablespoon of basil pesto
In a small saucepan, bring the broth to a boil. Sauté the onion and garlic in about 1 tablespoon each of butter and olive oil until soft in a very large sauté pan. Add the rice to the pan and stir constantly for a few minutes until the rice grains begin to glisten and they are all coated with the oil and butter.
Stir in the white wine until the rice absorbs it, and then begin adding broth ½ cup at a time, until the rice absorbs it too. Stir frequently; when the rice begins to sizzle and there is little liquid in the bottom of the pan, it’s time to add more. Add a little salt and pepper with each batch of liquid. The tricky part is knowing when to stop; you want the rice to be tender, but not too mushy. It usually takes me about 25 minutes of adding liquid and stirring until it’s done, but you should taste the rice to make sure before you add the vegetables. Stir in the chopped tomatoes, corn kernels, and half of the basil or the pesto (or both!). Then, stir in the Fontina until it melts. Serve topped with the extra basil. Season with Kosher salt and pepper. Serves 4 as a main dish.
–Adapted from Sara Foster’s Fresh Every Day: More Great Recipes from Foster’s Market.