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Risotto with Shoepeg Corn and Roasted Tomatoes



Category

Side Dishes

Source

Recipe from Susan Nye's Around the Table

Link

http://www.susannye.wordpress.com

Number of Servings

Serves 4

Ingredients

Roasted Tomatoes (recipe follows)
About 4 c. chicken stock
Olive oil
2 c. Arborio rice
1/2 c. dry white wine
Kosher salt and freshly ground pepper to taste
3 c. (6 to 8 ears) fresh* corn kernels
1 to 2 scallions, thinly sliced
1/4 tsp. nutmeg
2 T. butter
2 T. heavy cream (optional)
2 oz. grated Parmesan cheese and more to pass if you like
4 oz. coarsely grated Fontina cheese (for the risotto cakes)

Preparation - Directions

Roast the tomatoes while you make the risotto (recipe follows).

Put the stock into a large pot and heat to a simmer.

Heat a little olive oil in a large heavy saucepan over medium heat. Add the rice; stir for a minute or two to toast. Reduce heat to medium-low, add the wine and simmer until wine is absorbed.

Add 1/2 cup hot stock and season with salt and pepper; simmer until the stock is absorbed, stirring frequently. Add the remaining stock, 1 cup at a time, allowing the stock to be absorbed before adding more and stirring frequently until rice is tender and creamy, 20-25 minutes.

Stir in the corn, scallions and nutmeg. Give the corn and scallions a minute or two to cook. Add the butter, cream and Parmesan; stir until the butter and cheese melt. Check the risotto and season to taste with salt and pepper.

Transfer a bit more than half of the risotto to a bowl; add Fontina and stir to combine. Cool to room temperature, cover and refrigerate for another dinner of Risotto Cakes later in the week. Serve remaining risotto immediately; garnish with roasted tomatoes.

Roasted Tomatoes
Enough to top tonight’s risotto and risotto cakes later in the week.

2 pints grape tomatoes
1 small red onion, cut into thin wedges
Olive oil
Balsamic vinegar
1/4 tsp. dried thyme
Kosher salt and freshly ground pepper to taste
1 to 2 cloves garlic, minced

Preheat oven to 450 degrees.

Put tomatoes and onion in a large, ovenproof skillet. Drizzle with a little olive oil and balsamic vinegar. Sprinkle with thyme, salt and pepper and toss to coat. Transfer to oven; reduce temperature to 375 degrees and roast, stirring occasionally.

After tomatoes have been roasting for about 15 to 20 minutes, add garlic. Continue roasting until vegetables are soft and the edges are lightly browned.
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