I recently had an Oven-Dried Tomato & Jersey Corn Risotto at a local restaurant…it was super yummy! None of the ingredients were listed, so when I got home I made some notes about the flavors that I remembered tasting…for today’s post I recreated that lovely risotto at home…is it too vain of me to say mine was better? It was – sorry Mr. Local Restaurant!
Oven-Dried Tomato & Charred Corn Risotto
4 plum tomatoes
2 corn on the cob (or 1 cup frozen corn)
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 small red onion, diced
4 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup red wine
8 oz tomato sauce
32 oz vegetable stock
1 cup freshly shredded Parmesan cheese
Early in the day (at least 4 hours before starting the risotto), slice the tomatoes in half lengthwise and place on a baking tray that has been sprayed with cooking spray. Season each half with sea salt. Heat oven to 250°F. Place tomatoes in the heated oven and roast 4 hours until almost dried (they will look dried but still have moisture in them – that’s perfect). Remove from oven; cool slightly, dice and reserve.
If using corn on the cob, bring to a boil in a pot and cook 3 minutes; remove from water. Heat a grill pan and char the corn on all sides; cool slightly, remove corn from cob and reserve. If using frozen, place frozen corn on heated grill pan and cook until charred; reserve.
In a deep skillet, heat the butter and the olive oil. Add the red onion and garlic and sauté 6-8 minutes until tender; add the Arborio rice and sauté another minute or two. Stir in the red wine and the tomato sauce. Add the vegetable stock one ladle at a time (~1/4 cup each time), stirring between each addition of broth – allowing the stock to absorb slowly into the rice; this can take up to 30 minutes. When all the stock has been absorbed and the risotto is tender and creamy, stir in the reserved diced oven-dried tomatoes, charred corn and the shredded Parmesan. Scoop into bowls and sprinkle with more Parmesan if desired. Makes 4 servings.