Servings: three as a main dish; six as a side dish.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this exactly as written, with the exception that, like Kristikooks, I found that it needed closer to 5 cups of chicken stock. I used unsalted butter to saute the chopped shallot. This sings of summer flavor, especially if you are able to get freshly picked ears of corn, tomatoes and basil. This will become a regular rotation when appropriate produce is available.
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.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?