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
clove of garlic, minced
Peeled, seeded and chopped tomatoes
2 1/2 cups
Fresh corn kernels
chiffonade of fresh basil leaves
Freshly grated Parmigiano Reggiano
Salt and pepper to taste
In This Recipe
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.
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.