Oven-Dried Tomato & Charred Corn Risotto

| Linda

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
sea salt
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.

Enjoy!

Linda~

This recipe has been shared on Fiesta Friday….go check it out and then see some other great recipes!

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19 thoughts on “Oven-Dried Tomato & Charred Corn Risotto”

  7. It’s been a while since I’ve visited your site, and for the life of me I can’t imagine why. For a fact, I know it’s tough to blog and also to try to keep up with other blogs, but alas that’s not an excuse and I hope to do better. I love the dishes you’ve presented in your last few posts, they are just up my alley. This risotto looks amazing, loving all the ingredients in it, it’s one that will be on our supper table in the not too distant 🙂

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    1. I hear ya Loretta…I don’t have as much time for the blog as I used to…life is busy busy! But I try and catch up with my favorites bloggers when I can! 😘😘

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