Friday, June 26, 2009

A Summertime Risotto

We enjoyed this tomato and fresh corn risotto for dinner with brats hot off the grill. The addition of corn sliced right-off-the-cob and ripe, red tomatoes, plus fresh basil made the creamy risotto a surprisingly refreshing summer side.

This is only my second risotto. The first being a shrimp and spinach risotto that I made way back in blustery February. Something I have learned about preparing risotto is that you want to keep your cooking liquid warm before adding it to the risotto. This will help to maintain an even temperature in the skillet. Adding cold liquid to hot rice lengthens the cooking time. So that's my first step. I measured out the appropriate amount of milk, water, and chicken broth and poured them into a saucepan to heat. Once the liquids are nice and hot, I reduce the heat to low and keep them warm. Pardon this picture. I have no idea why I took such a "crappy" shot. I guess I was trying to show the water, milk, and broth. In retrospect, it is a silly picture and not terribly illustrative or informative. Oh well, now I need a picture here and this is all I have. Thanks for bearing with me. LOL.

Here I've posed all of the produce involved in the recipe. Again, I'm not really sure what purpose this photo serves. (I'm having an "off" night) I shows all the yummy fresh things going into this risotto. Yeah. That's it.

In a skillet, melt 2 tablespoons of butter. Add in a garlic clove and a large, finely chopped onion. Saute until tender.

Then stir in 3/4 cup of arborio rice. Cook and stir for a couple of minutes, heating the rice.

Now add in one cup of the hot liquid mixture. Cook and stir until all liquid is absorbed. Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. A picture would have been good here. Yet, it did not occur to me. I'm a total space cadet today. Arrgh!

Here's the goal: a very creamy, near-tender rice. Once you get here (it takes 20 minutes or so) and all of the hot liquid is added and absorbed, then you can stop all that crazy cooking and stirring and do something else with your life...

like add the other ingredients. Here are 1-1/3 cups of fresh corn, a large tomato, seeded and chopped, about half a cup of basil, sliced thin, and half a cup of grated cheese. I used 1/4 cup of parmigiano-reggiano and 1/4 cup of the store brand stuff to maximize the flavor and keep down costs.

Stir the ingredients into the risotto and heat through. Salt and pepper to taste.

And there you go, the perfect summertime risotto. Enjoy!

Tomato 'n' Corn Risotto from the 2009 Annual Taste of Home Recipes Cookbook

2-1/2 cups water
2 cups milk
3 tablespoons chicken broth
1 large onion, finely chopped
1 garlic clove, minced
2 tablespoons butter
3/4 cup uncooked arborio rice
1-1/3 cups fresh corn (about 4 ears of corn)
1 medium tomato, peeled, seeded and chopped
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, thinly sliced
1/2 teaspoon salt
Pepper to taste

In a large saucepan, heat the water, milk and broth; keep warm. In a large
skillet, saute onion and garlic in butter until tender. Add rice; cook and stir
for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid
is absorbed. Add remaining water mixture, 1/2 cup at a time, stirring
constantly. Allow the liquid to absorb between additions. Cook until risotto is
creamy and rice is almost tender.(Cooking time is about 20 minutes.) Stir in the
remaining ingredients; heat through.

Yield: 5 servings.

Nutrition Facts: One serving: 3/4 cup Calories: 295 Fat: 11 g Saturated Fat: 6 g Cholesterol: 29 mg Sodium: 476 mg Carbohydrate: 41 g Fiber: 2 g Protein: 10 g

Weight Watcher Points: 6 per serving


Chicago Mom said...

That looks great! I love the corn/basil/tomato combo. Thanks for the tip about keeping the liquid hot; I made risotto once and felt like I was standing there FOREVER waiting for it to come together, which is why I haven't made it since. But now I will have to try it again - using your recipe!

chow and chatter said...

what a great dinner, I need to try my hand at risotto

Donna-FFW said...

This risotto sounds lovely. Perfect summer side dish.

Mary | Deep South Dish said...

I just love the way you write! First couple of sentences and you had me wanting risotto!! On down further and you have me wanting risotto and cracking up with all the photo stuff LOL!

Have a great weekend!!

theUngourmet said...

I love the fresh basil and tomato in this! I've only made risotto once. I found it to be a little complicated.

I featured you on my blog for my Friday post. Come on over and take a peek if you get a chance. I found you through Heidi.

Katy ~ said...

Krista, you crack me up about your perception of your photo fiasco. I think you did just fine.

I've never made risotto (because of the fact that I don't want to stand and babysit my food for so long) but I see yours and think, well, maybe I should change my mind because this does look good!

Rachel said...

I have to laugh, b/c every time I think or hear of risotto now, I think of Hell's Kitchen--do you ever watch that show?!? I've never tried it, but every time Gordon Ramsay talks about it, my husband and I say that we need to just try it once and for all! Yours looks fabulous!

Reeni said...

This looks perfect, Krista!! Creamy, moist and delicious with all those veggie mixed in!

Krista said...

Thanks everyone!

Rachel, I've never seen Hell's Kitchen. I'll have to check it out!

Risotto really isn't too difficult, once you realize you're mostly committed for 20 minutes. I knew what I was in for this time, so I was prepared.

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