I have always been so intimidated by risotto! Once I decided to launch this blog, I figured it was time to conquer my fears. Turns out, it is super easy (short of the sore arm). I typically see risotto paired with mushrooms, so I wanted to try something different. The parmesan seamlessly melts into the risotto at the conclusion of the preparation. Pair that with the sweet tomatoes and fresh basil, delicious.
I paired this basic recipe with the surplus of produce I always have on hand in summer and early fall. This dish can be served as a stand alone main course, as a side with grilled chicken, roasted cod or even flank steak. An enamel coated Dutch oven is my favorite vessel to to prepare the risotto in.
Summer Risotto
Ingredients
- 5 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoons unsalted butter
- 1 small yellow onion, diced
- 1/2 cup dry white wine ex. sauv balnc or pinot grigio
- 2 cloves garlic, minced
- 1 1/4 cup arborio rice
- 1 handful fresh basil, cut into thin strips
- 2 ears corn, cut off the cob
- 8 ounces cherry tomatoes
- 1 cup grated parmesan
- salt and pepper
Instructions
- In a saucepan over medium-low heat, bring the chicken broth to a simmer.
- Heat 1 tbsp. of olive oil and butter over medium heat in a large skillet or dutch oven. Once the butter is fully melted, add in the onion and cook while stirring frequently until translucent and tender.
- Add in the garlic, stir constantly for 1 minute. Make sure to not let the garlic brown.
- Add in the rice, stir constantly until completely coated with the olive oil and butter, about 2 minutes. Once coated, if the pan seems dry, add in a splash of olive oil.
- Stir in the wine, cook until evaporated.
- Add in 1/2 cup of broth, stir constantly until fully absorbed. Continue cooking until the rice begins to sizzle, then add another 1/2 cup of broth.
- Repeat the previous step until the rice is creamy, about 20 minutes.
- Stir in basil, corn and tomatoes. Cook until warmed through, about 3 minutes. Stir in 1/2 of the parmesan, add salt and pepper to taste.
- Transfer to a serving dish and top with the remaining parmesan. Garnish with extra basil if desired.
