Risotto with Corn, Tomatoes, and Basil

By Molly Stevens, compliments Fine Cooking


4 cups low-salt chicken broth                            3 ears corn, shucked and cleaned of any silk
2 Tbs. unsalted butter or olive oil                       1 small onion, minced
1 cup Arborio rice                                            1/3 cup dry white wine
1 cup chopped fresh tomatoes                          2 tsp. extra-virgin olive oil
3 Tbs. torn fresh basil leaves                             Kosher salt and freshly ground black pepper
1/3 cup freshly grated Parmigiano-Reggiano


Heat the broth in a pot or saucepan large enough to fit the corn over medium-low heat to just below a simmer.  Simmer the corn in the broth for 4 minutes and transfer to a plate; reserve the broth and keep it hot. Using a chef’s knife, slice the corn kernels off the cob into a large bowl (you should have about 1-1/4 cups).

In a heavy-based deep skillet or wide saucepan, melt the butter (or heat the oil) over medium heat. Add the onion and cook, stirring occasionally, until it’s translucent, about 2 minutes. Add the rice and stir until the grains are well coated with butter or oil. Pour in the wine, stir, and cook until the wine is absorbed, about 1 minute.

Ladle in about 1-1/2 cups of the hot broth, and cook, stirring occasionally, until absorbed, 3 to 5 minutes. Continue adding broth in 1/2-cup increments, stirring and simmering until it’s absorbed each time, at intervals of about 3 to 5 minutes.

While the rice is simmering, combine the tomatoes, extra-virgin olive oil, and 2 Tbs. of the basil in a small bowl. Season with salt and pepper and set aside.

When the rice is just barely tender, after about 16 minutes, stir in the corn. Continue adding more stock and stirring until the rice is creamy but still firm to the tooth, 20 to 25 minutes total. Remove from the heat; fold in the Parmigiano and then the tomato-basil mixture. Top each serving with the remaining basil and serve immediately.