Sunday, August 16, 2009
This is perfect as a light summer meal with a salad and fresh melon on the side.
1 pint heirloom cherry tomatoes, mixed varieties, sliced in halves
3 corn cobs, shucked and kernels sliced off
1 red pepper, diced
1 shallot diced
2 scallions, sliced, white part and one inch of the greens
1 tbs. canola oil
For the risotto
3 cups vegetable broth
2 cups water
1/4 cup white wine
1-1/4 cup aborio rice
Salt and pepper to taste
1 tbs. olive oil
2 tbs. chopped basil
1 tbs. chopped parsley
2 tbs. grated parmesan
Preheat the oven to 400 degrees F.
To get the kernels off the corn, hold the cob vertical, place the knife along the side and cut down. Turn the cob and repeat. Do this over the tray or bowl. You'll want to keep all the sweet milk the corn releases when you cut.
Mix the vegetables on a baking sheet with the canola oil. Roast in the oven for about 15 minutes, stirring if needed, until they just begin to turn golden. Remove from oven and set aside.
Bring the water and stock to a gentle simmer in one pot. In another pot, heat the oil and add the rice. Saute the rice in the olive oil for a couple minutes until the grains are translucent. Add the hot stock a ladle at a time. Stir until the rice absorbs the stock, then add the next ladle. Finish with the wine. When all the liquid has been absorbed, the risotto should be al dente and ready.
Gently fold in the vegetables, herbs and parmesan.