Summertime Risotto

So, we've already discussed the fact that the Ham Sandwich loves risotto as a vehicle for whatever random ingredients you have lying around your kitchen (see prior Green Risotto recipe). In keeping with the tomato theme of the past few days, my sister and I decided to throw together a dinner that would utilize said bountiful tomatoes. Since we also had a couple of ears of corn on hand, as well as some risotto, the decision was practically made for us.

To drink, we cracked open a bottle of what's probably the best dry Riesling I've ever had: 2008 Fireblock Riesling Watervale. I'm not what you'd call a "pro" at pairing wines with foods, but the crispness of the wine really balanced out the richness of the risotto. If you're into wine (or wanting to get into wine), I really, really, really recommend checking out Gary Vaynerchuk at Wine Library. His store, and especially his wine tasting show, Wine Library TV, are some of the best things to come out of New Jersey. (Um, not that Jersey is not great...) He offers great deals on wine, and does a fantastic (and non-intimidating) job exploring and evaluating wine. His show on Trader Joe's Two Buck Chuck is a good place to get an idea of how he operates.

Anyway...enough gushing...here's the recipe...

Roasted Tomato and Sweet Corn Risotto

1 dozen or so ripe Roma tomatoes, quartered

2 ears of corn, husks and silk removed (or a cup of frozen)

1 small onion, diced

Olive oil

1 cup risotto

1 tablespoon finely chopped garlic

4 cups veggie broth (or chicken, if you're not a vegetarian)

White wine--for drinking and splashing

Whipping cream

Grated Parmesan

Handful of fresh basil

Salt & Pepper

Blanch the ears of corn for about 5 minutes in a pot of boiling water, until tender. While they're blanching, throw the quartered tomatoes on a baking sheet and place under the broiler until they start to char. When the corn is tender, remove from the water and allow to cool. Cut the kernels off the cob (I find this is easier if I break the cobs in half). When the tomatoes are broiled to your liking, remove from the oven and set aside.

Heat a large skillet, add a splash of olive oil and saute the onion until translucent (medium heat). Add the risotto, cook for about 2-3 minutes, or until the grains are also translucent. Add the garlic, and a splash of white wine, then 1 cup of broth. Add more broth by the cupful as it is absorbed by the risotto. When it's getting to the point of tender, turn the heat to low and toss in the corn, tomatoes,a splash of the whipping cream (yes, I measure a lot of stuff in 'splashes'), Parmesan, and basil. Fold everything together, add salt and fresh cracked pepper to taste.