Corn, Tomato, Basil Risotto

August is the time for this fresh and creamy risotto, stick with local ingredients and you can’t go wrong. Get started by heating up six cups of chicken or vegetable stock and shucking and cutting the kernels from three ears of corn.

In a large pan over medium heat, add a bit of butter and, or, olive oil and sauté a large chopped onion until translucent. Stir in a cup and a half of rice and cook for another few minutes. Next, add a cup of your stock, stirring occasionally, until completely absorbed. Repeat with another cup of stock, after that’s absorbed, stir in the corn. Continue adding the remaining stock until the rice is al dente and creamy…approximately 25 minutes in total.

To finish, stir in some chopped tomato, chopped basil, a cup of grated parmesan cheese, and salt and pepper to taste. For an extra creamy risotto, add a couple more slices of butter. August at it’s best!