My Recipe Box

Risotto with Corn, Tomatoes & Basil


Serves three as a main dish; six as a side dish.

  • by from Fine Cooking
    Issue 59

  • 4 cups low-salt chicken broth
  • 3 ears corn, shucked and cleaned of any silk
  • 2 Tbs. unsalted butter or olive oil
  • 1 shallot or small onion, minced
  • 1 cup arborio rice
  • 1/3 cup dry white wine
  • 1 cup chopped plum or cherry tomatoes
  • 2 tsp. extra-virgin olive oil
  • 3 Tbs. torn fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1/3 cup freshly grated Parmigiano-Reggiano

Heat the broth in a pot or saucepan large enough to fit the corn over medium-low heat to just below a simmer.  Simmer the corn in the broth for 4 minutes and transfer to a plate; reserve the broth and keep it hot. Using a chef’s knife, slice the corn kernels off the cob into a large bowl (you should have about 1-1/4 cups).

In a heavy-based deep skillet or wide saucepan, melt the butter (or heat the oil) over medium heat. Add the shallot or onion and cook, stirring occasionally, until it’s translucent, about 2 minutes. Add the rice and stir until the grains are well coated with butter or oil. Pour in the wine, stir, and cook until the wine is absorbed, about 1 minute.

Ladle in about 1-1/2 cups of the hot broth, and cook, stirring occasionally, until absorbed, 3 to 5 minutes. Continue adding broth in 1/2-cup increments, stirring and simmering until it’s absorbed each time, at intervals of about 3 to 5 minutes.

While the rice is simmering, combine the tomatoes, extra-virgin olive oil, and 2 Tbs. of the basil in a small bowl. Season with salt and pepper and set aside.

When the rice is just barely tender, after about 16 minutes, stir in the corn. Continue adding more stock and stirring until the rice is creamy but still firm to the tooth, 20 to 25 minutes total. Remove from the heat, fold in the Parmigiano and then the tomato-basil mixture. Top each serving with the remaining basil and serve immediately.

nutrition information (per serving):
Size : per side dish serving, Calories (kcal): 260, Fat (kcal): 8, Fat Calories (g): 70, Saturated Fat (g): 4, Protein (g): 8, Monounsaturated Fat (g): 3, Carbohydrates (mg): 39, Polyunsaturated Fat (mg): 1, Sodium (g): 360, Cholesterol (g): 15, Fiber (g): 2,

Photo: Scott Phillips

Fabulous recipe but you may need a little more broth. Great way to combine the last of the good summer corn with a chilly September nights meal.

Fantastic. I used three small ears of corn based on the other comments; 'twas the perfect ratio of corn to rice. Hard to stop eating it but cooler heads prevailed.

Have made this dish several times... and can't wait to make it again tonight! It's fabulous.

Perfect. Great late-summer dish.

I really enjoyed this dish. It is perfect for the summer! However, next time I will add 1 or 2 ears of corn instead of three. I used three this first time around and ended up with more corn than risotto!

I've made this several times and just love it. It screams "summertime"!

I love this recipe--the perfect combination of easy and fresh! Also great with shrimp or lobster added.

Cookbooks, DVDs & More