Ciao Chow Linda

Corn Risotto with Roasted Cherry Tomatoes

Author: Ciao Chow Linda

Ingredients

• 1 cup arborio rice

• about 4 cups liquid – chicken broth, vegetable broth or a combination.

• I used two cups chicken broth and two cups of water into which I placed the corn cobs and let simmer for a short while.

• 1/4 cup minced onion

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1/4 cup dry white wine

• 2 ears of corn, smeared with a little butter

• 1 small bunch of cherry tomatoes on the vine, drizzled with olive oil, salt and pepper

• 1/4 cup parmesan cheese

• fresh thyme and chives, minced

• fresh black pepper

Instructions

1. Smear the corn with the butter and place on a grill or a grill pan.

2. Sear the corn a couple of minutes until you get some grill marks.

3. You can skip this step since the corn will cook in the risotto, but I like the look of the grilled corn as a finishing touch.

4. Scrape the corn kernels off the cob, saving some of the large pieces with grill marks to use on top.

5. Set the corn kernels aside, but place the cobs in the pot with the broth or water.

6. Place the cherry tomatoes on an ovenproof dish and drizzle with olive oil, salt and pepper.

7. Roast at 400 degrees for 15-20 minutes or until tomatoes start to split open.

8. Remove tomatoes from oven and set aside.

9. While the tomatoes are in the oven, make the risotto.

10. Melt the butter in a skillet with the olive oil.

11. Add the minced onion and saute until softened.

12. Add the rice and stir for a couple of minutes.

13. Add the wine and stir, then add the broth, a little at a time, stirring constantly.

14. When the risotto is about five minutes from being finished, add the corn kernels, setting aside the larger “planks” that you will use to garnish.