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Fresh Corn Risotto with Basil, Tomato, and Lime
1 cup diced, seeded, and peeled, ripe tomatoes
2 tbsp. chopped fresh Sweet Basil
1 tbsp. lime juice
1/4 tsp. salt
5 cups Chicken Stock
2 cups fresh corn kernels (or frozen corn)
2 tbsp. butter, unsalted
1/2 cup finely chopped scallions, white part only
1 1/2 cup Arborio rice
1/2 cup dry white wine
salt & pepper to taste
freshly grated Parmigiano Reggiano cheese
Combine tomatoes, basil, and lime juice in a small bowl. Bring chicken stock to a simmer. Puree 1 cup of the corn in a food processor. Heat the butter in a large deep skillet over medium heat. Add the scallions and cook until translucent, about 5 min. Add rice and stir to coat with the butter. Add the wine and cook stirring until the stock is absorbed into the rice. Add chicken stock in 1/2 cup increments stirring in between until liquid is almost completely absorbed each time before adding more. Continue until the rice is almost tender about 15 minutes then add the pureed corn and another 1/2 cup of stock. Continue cooking, stirring and adding stock as needed until the rice is tender, 5-10 minutes more. Stir in the remaining corn kernels and the tomato mixture. Remove from the heat and add salt & pepper to taste and sprinkle with cheese before serving. Serve with a light salad as a main dish.