I thought that I would share a sneak peek of one of my recipes featured in the October issue of
Louisiana Cookin' Magazine.
The risotto recipe that I created is an adaptation of a fabulous corn risotto that I had at a wonderful, upscale restaurant. It was truly delicious. The main difference in my recipe is that I added fresh tomatoes and basil. The result was great. I wanted to share this recipe before all of the basil and tomatoes are gone. Hope you enjoy this fresh "from the garden" risotto.
Risotto with Corn, Tomatoes, and Basil
2 tablespoons olive oil or butter
1 shallot, diced
1 cup arborio rice
1/3 cup white wine
2 cups low-sodium chicken broth
2 cups water
1 cup fresh cooked corn, cut from cob
1 cup chopped cherry tomatoes
3 tablespoons basil leaves, torn into small pieces
1/3 cup freshly grated Parmigiano-Reggiano cheese
salt and pepper to taste
In a heavy skillet, melt the butter, or heat the oil, over medium heat. Add the shallot and cook, stirring occasionally, until it is translucent, about 2 to 3 minutes. Add the rice and stir until the grains are coated well with the butter or oil.
Add the wine and stir. Continue to stir until all of the wine is absorbed. Add approximately 1 cup of the broth and water. (I usually combine the two in a large glass measuring cup and heat in the microwave.) Make sure that the broth is warm so that the risotto does not stop cooking. Stir this liquid until absorbed.
Continue to add liquid 1/2 cup at a time, letting liquid absorb between each addition. Stir the risotto constantly. When you get to 1 1/2 cups remaining of liquid, add corn.
Continue to add liquid at this point, 1/2 cup at a time, until add liquid has been absorbed. Remove from heat and add tomatoes, basil, and cheese.
I served this with roasted asparagus and rotisserie jerk chicken.
P.S. Check out this chicken!!
It was marinated overnight in World Harbor Jerk Sauce. I really like this sauce--sweet and spicy.
Make sure to enter the Louisiana Cookin' Magazine Giveaway.
The giveaway ends September 30th.
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