Risotto with Fresh Corn and Basil Oil

Risotto with Fresh Corn and Basil Oil

This has all the wonderful tastes of summer in one dish. Super easy and a nice meal with a side salad of tomatoes and a glass of white wine

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Ingredients:

  • 1/4 cup chopped fresh basil, plus whole leaves for garnish
  • 1/4 cup extra-virgin olive oil
  • 8 cups chicken or vegetable broth
  • 2 Tbs. unsalted butter
  • 1 large sweet onion
  • 1 1/2 cups Arborio or Carnaroli rice
  • 1/2 cup grated Parmesan cheese
  • Kernels from  ears of corn
  • Kosher salt and freshly ground pepper
  • 2 Tbs. minced fresh chives

Directions

In a blender, combine the chopped basil and olive oil and process until thoroughly combined. Set aside.

In a saucepan, bring the broth to a gentle simmer over medium heat. Reduce the heat to low and maintain a simmer.

In a large, heavy saucepan over medium heat, melt the butter. Add the onions, stir to coat, cover, reduce the heat to medium-low and cook until translucent, about 5 minutes. Raise the heat to medium, add the rice and stir until translucent, about 3 minutes. Add the simmering broth a ladleful at a time, stirring frequently after each addition. Wait until the broth is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. After 10 minutes, stir in the corn. After about 20 minutes, the rice should be tender to the bite and creamy. If you need more liquid, use more broth. Season with salt and pepper to taste.

Remove from the heat and stir in the chives and 2 Tbs. of the basil oil. Divide among bowls, drizzle with more basil oil, garnish with basil leaves and serve immediately. Serves 4.

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