We’ve been on a serious corn kick lately. Summer corn is just so irresistible. Sweet, fresh, and crunchy—I want it on everything. This is our summer take on a winter favorite, leek and butternut squash risotto. I’ve swapped the butternut squash for corn and topped it with a fresh tomato ‘salsa’ to give it the extra acidy I crave in warmer months. It was so easy to build off of this risotto base—it’s impossible to go wrong with rice, white wine, cream and parmesan—and this variation turned out beautifully. I’m brainstorming combinations for each season so stay tuned.
Fresh Corn Risotto with Tomato Salsa
2 medium spring onions, diced (or 1 large yellow onion or 3 leeks)
2 tablespoons butter
2 tablespoons olive oil
2 cups arborio rice
1/2 cup dry white wine
6 cups vegetable broth (chicken broth would also do just as well)
3 ears of corn, cut off the cob and cobs scraped of their juice
1/2 cup cream
1/2 cup parmesan cheese, grated
salt and pepper
2 tomatoes, chopped
1 tablespoon chives, minced
In a medium saucepan, bring the stock to a simmer. In a large, heavy bottomed pot, heat the butter and olive oil over medium heat. Saute the onion until translucent, about 10 minutes. Add the rice and stir until the outside of the kernels becomes translucent and a few are starting to brown, but the inside is still white. Add the wine and simmer until absorbed, stirring constantly.
Add the stock, 1/2 cupful at a time, stirring until it is absorbed. Continue to add stock by the 1/2 cupful until the rice is tender and the mixture has thickened, stirring frequently with each addition.
While your risotto is cooking, chop the tomatoes into small chunks and mix with the minced chives. Add a little sprinkle of salt.
Once you’ve incorporated all the broth and the rice tender, add the corn, cream and parmesan. Cook for a few more minutes to cooke the corn. Season with salt and pepper. Serve warm with a spoonful of the tomato salsa on the top!