Risotto With Tomato, Corn And Basil
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
48
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2.5 cups
Water2 cups
Milk2 tbsps
Butter1 cup
Onion (minced)1 clove
Garlic (minced)3 cup
Arborio Rice (uncooked)3 tbsps
White Wine1 medium
Tomato (peeled, seeded and chopped)1.333333 cups
Corn Kernel (fresh)1 cup
Grated Parmesan Cheese1 tsp
SaltDirections:
1
Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer
2
Keep the pan over low heat
3
Melt the butter in a large casserole or skillet over medium high heat
4
Add the onion and cook for 3 to 4 minutes, stirring occasionally
5
Add the garlic and the rice, stir constantly for 1 minute
6
Add the white wine and stir until completely absorbed
7
Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently
8
Wait until each addition is almost completely absorbed before adding the next
9
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
10
Cook, stirring frequently, until the rice is tender but still slightly chewy
11
The risotto should take 18 to 20 minutes of cooking all together
12
Stir in the Parmesan cheese, most of the basil, and the salt and pepper
13
Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve