Corn
and Tomato Risotto
(Makes 6 Servings)
Risotto, with its smooth, creamy texture, has become
one of the top comfort foods of the nineties. Imported
Italian rice, starchier than other varieties, is
the only rice that makes a proper, creamy risotto.
Don't believe those who say that you have to stand
over the risotto and stir it constantly. If you
have a good, heavy Dutchoven (such as Le Creuset),
you can leave the simmering pot for a couple of
minutes to set the table, rinse the lettuce, or
do other supper chores. Here's a recipe that is
best during summer's last hurrah.
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Ingredients:
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup chopped scallions, white and green parts
- 3 cups fresh or thawed frozen corn kernels
- 1 large ripe beefsteak tomato, seeded and chopped
- 8 cups chicken broth, approximately, preferably
homemade, or use low-sodium canned broth
- 1 pound imported italian rice for risotto, such
as arborio, vialone nano, or carnaroli
- 1/2 cup dry white wine, such as chardonnay
- 1/2 cup freshly grated parmesan cheese
- 3 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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Preparation:
1. In a large, heavy-bottomed Dutch oven or saucepan,
melt 2 tablespoons butter over medium heat. Add the
scallions and cook until softened, about 2 minutes.
Add the corn and cook until heated through, about 5
minutes. Stir in the tomato and cook for 2 minutes.
Transfer to a bowl and cover with foil to keep warm.
2. In a medium saucepan, bring the sauce
to a simmer over high heat. Reduce the heat to very low
and keep at a mere simmer.
3. Melt the remaining 2 tablespoons butter
in the saucepan. Add the rice and cook, stirring almost
constantly, until the rice turns evenly opaque, about
2 minutes. Pour in the wine. Cook, stirring often, until
the rice absorbs the wine, about 2 minutes. Ladle in about
1 cup of the hot broth. Stir often until the rice absorbs
the broth, 2 to 3 minutes. Continue adding the broth,
1 cup at a time, until the rice is al dente, tender with
a slight firmness in the center. The entire process will
take about 25 minutes. During the last minute or two,
stir in the corn and tomato mixture. When the rice is
al dente, stir in 1 cup of broth to give the risotto a
spoonable, creamy consistency. Be flexible with your timing
and the amount of broth. There may be some broth left
over, or if you run out of broth, just use hot water.
The important thing is the creamy texture.
4. Remove from the heat and stir in the
reserved corn and tomato mixture, the cheese, basil, salt,
and pepper. Serve immediately in warmed soup bowls.
Risotto Patties: For every
cup of leftover risotto, stir in 1 large egg yolk. Form
into 2-inch patties and roll in fresh bread crumbs. Saute
in butter until golden brown on both sides, about 5 minutes.
Good broth will make or break risotto. It
doesn't have to be homemade--although it would be a good
opportunity to thaw that homemade chicken stock that most
food writers want you to have in your freezer. If you
use a canned broth, use the low-sodium variety, as it
tastes better--and don't even think about using bouillon
cubes!
Once you get the hang of making risotto
(saute vegetables and set aside, then make the risotto
and stir in the vegetables at the end of the cooking time
to reheat), you can let inspiration cut loose. Try it
with mushrooms, zucchini, sweet red peppers, or sugar
snap peas.
