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Author Notes: I love nothing more than to be able to come up with recipes for the summer bounty of sweet corn, tomatoes and basil. I was inspired to make this recipe by an online New Zealand website called Nourish. I adapted it to suit my tastes and couldn't be happier with the results. Who doesn't like the idea of a pretty and proud little risotto cake filled with the flavors of summer? Top it with some dressed greens and you have the perfect luncheon dish. —lakelurelady
Makes 6 cakes
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 clove of garlic, minced
- 1 cup Arborio rice
- 3 cups Peeled, seeded and chopped tomatoes
- 2 1/2 cups Vegetable stock
- 1 cup Fresh corn kernels
- 1/4 cup chiffonade of fresh basil leaves
- 3/4 cup Freshly grated Parmigiano Reggiano
- 3 eggs, beaten
- Salt and pepper to taste
- In a large sauce pan heat olive oil. Saute onion until it is soften. Add garlic and saute for 30 seconds. Add rice and stir to coat it with the oil. Add both the tomatoes and the vegetable stock. Bring to gently boil and then reduce heat to low and cook, stirring occasionally until risotto is almost firm and most of the liquid has been absorbed. Remove from heat and let cool for 30 minutes.
- Preheat oven to 350 degrees F. Grease 6 (4 ounce) ramekins with softened butter and place ramekins on a baking sheet.
- To the cooled risotto add the corn kernels, the basil, the Parmigiano, the beaten eggs and salt and pepper to taste. Divide the risotto between the ramekins and place them on the baking sheet into the oven. Bake for 30 minutes. Remove from oven and let rest of 15 minutes. Run a knife around the edges of each ramekin and unmold them on to serving plates. Top with dressed salad greens and serve.
- This recipe was entered in the contest for Your Best Recipe with Corn