How to Make Summer Tomato and Corn Risotto
Saranello’s Chef/ Partner Mychael Bonner is sharing the perfect summertime recipe for Summer Tomato & Corn Risotto.
INGREDIENTS FOR THE RISOTTO:
6 cups corn stock (see recipe below)
2 tablespoons unsalted butter
1 medium onion, small dice
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup Arborio rice
½ cup dry white wine
¼ cup buttermilk
1 ½ cups raw corn kernels (cut from about 2 ears of corn)
1 cup grated Parmesan cheese
¼ cup heavy cream
INGREDIENTS FOR THE CORN STOCK:
6 cups chicken stock
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
2 cloves garlic, smashed
1 tsp kosher salt
1 tsp whole black peppercorns
INGREDIENTS FOR THE STEWED HEIRLOOM TOMATO GARNISH
1 bulb shallot, finely diced
2 cloves garlic, thinly sliced
1 large beefsteak tomato, grated
1 pint heirloom cherry tomatoes, halved
2 tablespoons plus 1 teaspoon olive oil
2 tablespoons fresh basil, chopped
Kosher salt and ground black pepper to taste
METHOD FOR THE CORN STOCK
- Combine all ingredients in a large pot.
- Bring to a boil over high heat. Reduce heat so the liquid is simmering.
- Cover the pot and let simmer for 30 minutes.
- Strain through a fine-mesh strainer. If necessary, add additional water to bring liquid up to 6 cups.
METHOD FOR THE RISOTTO:
- Bring the corn stock to a simmer in a saucepan.
- Keep it simmering as you prepare the risotto.
- Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat.
- Add the onion and cook, stirring occasionally, until softened but not browned, about 5 minutes. Season with salt and pepper.
- Add rice and cook, stirring, until grains look slightly translucent.
- Pour in the wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
- Add the buttermilk and stir, cooking until it has been absorbed.
- Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock.
- Continue cooking, adding ladles of stock whenever the rice mixture looks dry and stirring continuously.
- When half the stock has been added, stir in the corn.
- Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
- Remove risotto from heat and stir in the Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
- In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper.
- Immediately before serving, gently fold in cream then garnish with the stewed tomatoes.
METHOD FOR THE STEWED HEIRLOOM CHERRY TOMATOES:
- Add 2 tablespoon olive oil to a sauté pan, over medium heat.
- Add the garlic and shallot and sauté, stirring occasionally, until soft but now browned.
- Add the basil and stir in, cooking for an additional minute.
- Add the grated tomato and stir to deglaze the pan.
- Season with 1 tsp kosher salt and ¼ tsp grated black pepper.
- Add the cherry tomatoes and cook, stirring occasionally, until the tomatoes are soft and have released their juices.
- Taste and adjust salt and pepper as needed. Stir in additional tsp olive oil. Reserve to garnish the risotto.