Risotto with Tomato, Corn and Basil

Name: Risotto with Tomato, Corn and Basil
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters uncooked Arborio rice; 2 Tbsps butter; 118 milliliters fresh basil leaves, cut into thin strips; 315 milliliters fresh corn kernels; 1 clove garlic, minced; 4 servings ground black pepper to taste; 473 milliliters milk; 237 milliliters minced onion; 118 milliliters grated Parmesan cheese; 1 teaspoons salt; 1 medium tomato - peeled, seeded and chopped; 591 milliliters water; 3 Tbsps white wine

Risotto with Tomato, Corn and Basil is This recipe is typical of Mediterranean cuisine. If you have parmesan cheese, wine, salt, and a few other ingredients on hand, you can make it. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.

Ingredients you will need

Water

Milk

Equipment you will use

Sauce Pan

Frying Pan

Pot

Melt the butter in a large casserole or skillet over medium high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onion and cook for 3 to 4 minutes, stirring occasionally.

Ingredients you will need

Onion

Add the garlic and the rice, stir constantly for 1 minute.

Ingredients you will need

Garlic

Rice

Add the white wine and stir until completely absorbed.

Ingredients you will need

White Wine

Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.

Ingredients you will need

Corn Kernels

Tomato

Water

Milk

Rice

The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

Ingredients you will need

Parmesan

Salt And Pepper

Basil

Equipment

Sauce Pan

Frying Pan

Pot

Ingredients

Servings:

177milliliters

uncooked Arborio rice 2Tbsps

butter 118milliliters

fresh basil leaves, cut into thin strips 315milliliters

fresh corn kernels 1clove

garlic, minced 4servings

ground black pepper to taste 473milliliters

milk 237milliliters

minced onion 118milliliters

grated Parmesan cheese 1teaspoons

salt 1medium

tomato - peeled, seeded and chopped 591milliliters

water 3Tbsps

white wine

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Barone Ricasoli Colledila Chianti Classico Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 85 dollars per bottle.